X. & N. Barbet

  • Moulin-à-Vent, Beaujolais, France
X. & N. Barbet

Xavier Barbet and his brother Nicolas Barbet, manage this Moulin-a-Vent winery together. The fruit comes from four-hectares spread over several parcels - Champs de Cour, La Roche, le Moulin, le Clos, Perreins and Brouilleres. The grapes are mostly destemmed and fermentation happens in large conical-shaped (tronconique) wooden fermenters and some are placed in cement tronconique tanks. The tronconique shape gives more skin contact for a long and slow extraction. Fermentation lasts seven to ten days and is followed by a maceration totalling four weeks. Next the wines go by gravity into barrels and demi-muids, new to eight years old for aging. Moulin-a-Vent is considered to be the richest Cru in Beaujolais and the longest lived. 

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X. & N. Barbet Moulin-à-Vent Vieilles Vignes
Moulin à Vent is known for its power, structure and longevity, the antithesis of what most people think of when they think of Beaujolais....