Paul Janin & Fils
Domaine Paul Janin & Fils Moulin a Vent Les Vignes du Tremblay 2022
Regular price
ā¬29,00
Immediate availability
Last 2 bottles remaining
| Denomination | Moulin Ć 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. |
Details
Taste
Serve at:
16 - 18 Ā°C.
Longevity:
10 - 15 years
Decanting time:
1 hour
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 Ć 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 | RomanĆØche-Thorins ā ChĆ©nas |
| 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 |