Notes from the producer:

"With its 71 localities, the Moulin-à-Vent appellation is rich in history. Recognized as the 1er cru of Beaujolais in 1924, it was sold at the same price as a Vosne-Romanée 1er cru until the dawn of the Second World War. This wine is made from the oldest vines of the estate, planted in 1903. We decided to vinify this plot separately in order to make a distinct wine with ore finesse, depth and complexity, on par with top Burgundies."

Yields are a paltrty 20 hl/ha, lower than the requirements for Grand Cru Burgundy, and production typically averages around 250 cases given the small size (0.7 hectare) of the plot. The wine is fermented whole-cluster, in the traditional semi carbonic maceration style of the region. Maceration time averages 20 days, after which it is aged for 12 months in barrel and bottled with no fining or filtration.