Magnum Moulin A Vent "Au Beau Moulin" 2014
Ref : 478017
i.e. 17.20 € / liter
1 product(s) sold since yesterday
- Keeping level 2022
- Service temperature 15°
Our food and wine pairings
- White meat
- Soft cheese
Our oenologists' opinion
Its garnet color offers a nice open nose of black fruit coulis, notes of redcurrants jam and licorice. On the palate, this wine presents a good balance, fairly round with a nice character on black fruits and sweet spices. Final frank and straight.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
Very common in Burgundy, trading houses are key to the wine commercialization. Those Maisons are made of wine pundits who signed contracts with different winegrowers in order to buy their harvests. The wine is then made and commercialized by the trader. This profession requires a special skillset in viticulture to only select the best plots. Trading houses often remain in the same family. passing from one generation to another.
Domain and appellation
Maison Jean Loron
The Moulin-À-Vent appellation is located on two communes: Chénas and Romanèche-Thorins. The windmill located in Romanèche-Thorins gave its name to the Cru. Classified as a historical monument, it embodies the prestige and pride of the appellation.
- Terroir: The vines of this "Au Beau Moulin" cuvée rest on a granite rock.
- Viticulture: Harvesting is done manually. The grapes are partially destemmed.
- Vinification: Maceration of about 15 - 20 days, partly in grilled tanks (submerged hat). Aging takes place mainly in stainless steel tanks and 10% wood.
- Gamay : 100%
Your cellarman's advice
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