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| Origin : |
| Beaujolais, France |
| GRAPE-VARIETY : |
| Black Gamay
with white juice |
| WINE AGE : |
30 to 60 years
depending on the plot.
The cuvée selected by TRENEL comes from vines
more than 60 years old . |
| soil : |
Friable, pink-granite sand,
known as "gore" (sandstone),
infiltrated here and there
by
seams of manganese. |
| fermentation : |
Maceration of full bunch of grapes during 8 to 10 days followed by pressing and maturing in tanks or large
old barrels for 4 to 5 months. No fining agent and only lightly filtered on cellulose plates Note: Sometimes
a grid is placed on the top of macerating of a open vat to push the grapes which comes to the surface, back down into the fermentation juice.
This is called “ grillé” a open vat.
No filed and filtre before bottling. |
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|
| Moulin à Vent |
| situation |
This production area stretches to the borders of two departments
Romanèche-Thorins in Saône et Loire and Chénas in the Rhône.
It is the oldest cru of the Beaujolais area. Its name comes from an antique
mill on a hill overlooking Romanèche-Thorins, the only of its kind in the area.
TRENEL’s MOULIN A VENT comes only from hamlets of “Chassignol”,
and Domain of “la Tour du Bief “. |
| tasting |
Deep garnet colour with purple tints. A fine, fruity nose of red fruits
with underlying, smoky notes of undergrowth and humus. Plenty of structure,
but with ripe tannins.
A powerful Moulin à Vent absolutely typical of its terroir, still in its youth. |
| HOW TO DRINK AND SERVE |
This is a wine which ages very well. When mature, MOULIN A VENT should
be served between 15°C to 16°C (59°F to 61°F) with red meat,
game and tasty cheese. |
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