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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. |
| trenel's production : |
| 5000 bottles (750ml) or 415 cases of 12 b |
| bottled : |
| May 17th 2006 |
| analysis : |
Alcohol : 13.% Vol.
pH : 3.46
Total Acidity: 3.84 g H2SO4/litre |
| 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. |
| |
|
| 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. |
| |
|
 |
| 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. |
| trenel's production : |
| 3800 bottles (750ml) or 633 cases of 6 b. |
| bottled : |
| May 17th 2006 |
| analysis : |
Alcohol : 12.90% Vol.
pH : 3.60
Total Acidity: 3.89 g H2SO4/litre |
| 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. |
| |
|
| Moulin à Vent |
| situation |
This very important estate, situated in the commune of Chénas, covers
23 hectares of vines. Together with the domain of "la Rochelle" (in the same commune), it belongs to the Count of SPARRE, descendant descendant
of the famous Marshal of the Empire, BERNADOTTE. The cellar master,
Robert BRIDAY manages with a passion and a know-how much admired
by his profession. He has always encouraged supervised fertilisation
of the vines and the struggle against soil erosion, which is important
on the slopes of Beaujolais. Long vinifications to obtain these characteristic "Moulin à Vent" wines with silky tannins no longer hold any secrets for him. |
| tasting |
The deep, violet colour has a beautiful appearance. The nose has a palette
of floral (violet) and red fruit (blackberry, peach, blackcurrant) aromas.
Some of these are still reserved and will develop over the years. The mouth
is full and fleshy, with very silky tannins and good length.
This wine has a great potential for the 4 to 5 years to come. |
| HOW TO DRINK AND SERVE |
| This is a wine for laying down. Serve, when mature, at 15°C to 16°with red meat, game and strong cheese. |
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