Moulin à Vent 2011

History

The Moulin à Vent appellation area spreads over 670 hectares around the famous "Moulin" meaning windmill. The slopes of Moulin à Vent are southeast facing and get great sunshine. Their altitude varies from 250 to 400 m above sea level.

Terroir

The quite shallow granitic soil is rich in micronutrients, including manganese. Grape variety : 100 % Gamay

Winemaking & Maturing

The vinification method used is called "Beaujolais vinification" and includes semi-carbonic maceration. It is carried out under immediate and permanent temperature control and can vary from 7 to 15 days. Maturing in stainless steel vats for around 8 months.

Tasting

Powerful and complex nose, set around small red fruit. The attack on the palate is forthright and structured yet really rounded.

Culinary Suggestions

Red meat, hot sausage in brioche, pike quenelles, partridge pâté, jugged rabbit, goat's milk cheeses.

Serving temperature

Serve at 15° C. A bottle to enjoy after 2 years' cellaring with a cellaring potential of 8 years, in the style of a great vintage.