Moulin à vent

2018

100% Gamay

Region: Beaujolais

ESTATE HISTORY

In 1870 Laurent Sandrin, the first winegrower of the family, moved to Blacé in Beaujolais and produced his first cuvée, starting a long story of winemaking in the family. His son decided to take over the estate but the war was on France's borders and he was sent to the frontlines in 1915 to repel the Germans. During an assault, he received shrapnel on his face and lost an eye, so he was repatriated and was able to resume his family's activity. It is "thanks" to this event that the history of the family has been able to continue.
Rémi Sandrin is the 5th generation of wine growers of the family. He runs the 17-hectare family-estate.

TERROIR

Soil: Granite
Age of vines: 50 years old in average

VITICULTURE

Traditional farming, goblet pruning.

WINEMAKING

Manual harvesting. 

Semi-carbonic maceration. Temperature control during maceration and after pressing until the end of the alcoholic fermentation. Punching, unloading, pumping over. The press is set at a low pressure (2 bars maximum). After the fermentation there is an extended maceration from 12 to 14 days.

TASTING & FOOD PAIRINGS

Deep ruby red color. Floral and fruity nose (cherry, violet). The palate is structured and complex. Excellent ageing potential .

This Beaujolais cru is best drunk at between 15°C and 17°C.

Suggested pairings: Red meat, stuffed turkey, eggplant lasagna.