X. & N. Barbet
The Grand Moulin comes from a 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 7-10 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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Moulin-à-Vent Vieilles Vignes (Barbet)
|X. & N. Barbet||
Known locally as the ‘King of Beaujolais’ for its power, structure and longevity, Moulin-à-Vent is actually atypical of the Beaujolais Crus... Read More