This powerful and structured cru du Beaujolais has a nose of dark cherry and blackberry. It has a powerful mouth of ripe cherry with well integrated tannins and a long finish. Organic.
This Moulin-a-vent by Richard Rottiers is perfectly served with delicatessen, cured meats and cheese. The entire crop is hand-picked and carefully sorted – once in the field and once in the winery – before being put into vats, which the grapes are stored in and are temperature controlled. This method allows for the fruit aromas as well as subtle and delicate aromatic reminders of the Moulin-a-vent terroir to be gently extracted from the grapes. The final and perfect balance of our wines is achieved through temperature-controlled fermentation and barrel ageing throughout the whole winter season. After production, the villages it is subjected to carbonic maceration before being aged in oak for 6 months which helps round off the tannins – this gives the wine its complex body and balanced palate. Richard Rottiers took over 3 hectares of vineyard in 2007, with the vines ranging from 40 to 80 years old. It was then he started his own winery, with a goal of reflecting the unique Moulin A Vent terroir. Today that has grown to 5 hectares and all 5 hectares are now organic.
