The Moulin A Vent is produced from one hectare of vines divided into two parcels, “Greneriers” and “Thorins”. The vineyards are planted at a density of 11,000 plants per hectare in the “gobelet” manner. After a manual harvest, Jean-Yves carries out his semi-carbonic fermentations in stainless steel, keeping the parcels separate until an assemblage is made before bottling.
Tasted young, it evokes flower and fruit, with a predominance of violet supported by a note of cherry. Over the years, its fragrant palette becomes more complex with notes of iris and ripe fruit.