Skip to product information
1 of 2

Paul Janin & Fils

Domaine Paul Janin & Fils Moulin a Vent Les Vignes du Tremblay 2022

Red green still

Organic and sustainable
Skip to product information
1 of 2
Regular price HKD283.00
Regular price HKD283.00 Sale price
Sale Sold out
Not yet available
Add it to your notifications, and we’ll let you know as soon as it becomes available
Denomination Moulin à vent AOC
Size 0,75 l
Alcohol content 13.5% by volume
Area Beaujolais (France)
Grape varieties 100% Gamay
Aging This stage was carried out in vats over a period of 10 months on fine lees, including the use of micro-oxygenation.
View full details

Details

Gusto

Taste

Refined and sophisticated.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Meat
Cheese
Pork

Producer
Paul Janin & Fils
From this winery
It has been a source of inspiration for a long time. Like my grandfather, I have always wanted to know and understand so that I can make better progress. At the beginning of the 1990s, I began to take training courses in agronomy, in particular the study of soils and biodynamics. For me, these studies were rather like doors opening onto viticulture and winemaking. I understood that in my profession, every detail counts and for each one it involves mastering specific dexterity. Although my domain does not follow a totally agro-biological approach, preserving the delicate balance that exists between the vine, the soil and the environment fires my motivation every day. Read more

Name Domaine Paul Janin & Fils Moulin a Vent Les Vignes du Tremblay 2022
Type Red green still
Denomination Moulin à vent AOC
Vintage 2022
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties 100% Gamay
Country France
Region Beaujolais
Vendor Paul Janin & Fils
Origin Romanèche-Thorins – Chénas
Soil composition Highly eroded granite, foothills, and old alluvial deposits.
Yield per hectare 39 hl
Harvest 5th of September, entirely handpicked, transported in small 35-kg crates.
Wine making All of the grapes were graded in the cellar on sorting tables. Pressing was undertaken following a 12 to 15 days of winemaking period of full grapes.
Aging This stage was carried out in vats over a period of 10 months on fine lees, including the use of micro-oxygenation.
Allergens Contains sulphites