Moulin-à-Vent

A structured Cru Beaujolais with dark cherry, plum and blackberry over black pepper, clove and a light forest-floor note. Firm tannins and bright acidity give the Gamay a mineral backbone without obscuring its fruit. The finish is long, savoury and gently spiced, making this a strong choice for roast chicken, pork, mushrooms or richer charcuterie.

Cherry, violet, rose and mineral notes sit within a rich, fresh and structured profile. The Gamay comes from 55-year-old bush vines on southeast-facing granitic soils with manganese and pink coarse sand. Whole bunches ferment with wild yeasts and no sulphites, with daily pigeage for eighteen days. Maturation lasts ten months on the lees in used oak foudres.