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Moulin-à-Vent – another one of the ten Crus – is consistently produces some of the richest, most age-worthy wines of the region. Thierry Janin uses traditional methods as a winemaker, with a small number of old vines, mostly planted on “harder” soils. Still full of rich red fruits, the style on the palate is concentrated and complex, with a touch tannin, sour cherry and spice.
He adheres to organic principles in the vineyards and in most years the grapes are whole bunch fermented and aged in old foudres. Minimal doses of SO2 are usually added during fermentation, just before bottling and the wines undergo a gentle filtration.