Moulin-à-Vent Vignes du Tremblay

Pasta, Veal, Pork, Poultry

Most of the vineyard is made up of old vines (40 to 70 years old), trained according to the traditional low gobelet technique. A couple of parcels of young vines (10 years old) are double-cordon pruned to facilitate soil management and to allow for more efficient trellising. Managed without the use of weed killers, its top soil is tilled 3 or 4 times.

This stage was carried out in vats over a period of 18 months on fine lees.

Harvested on the 23rd of August, entirely handpicked, transported in small 35-kg crates. All of the grapes were graded in the cellar on sorting tables. Pressing was undertaken following a 12 to 15 days of winemaking period of full grapes at 70%.

Moulin-à-Vent is the most highly rated of all the Beaujolais crus, though it is not named after and village in the area and is spread over the communes of Romanèche-Thorins and Chénas. It arguably produces the most age-worthy Gamay offerings, due to the spicy, firm backbone the wines possess. In the hands of the father and son team of Paul and Eric Janin, winemakers of impeccable probity and talent, this domaine continues to produce the very best that Moulin-à-Vent can offer. The soils, with crumbly pink granite and rich in manganese, give their wines a spicy, individual character but this does not undermine their elegance and refinement. Vintage after vintage, the Janin wines do not miss a beat.