who we are

When I took over the 3.15 ha of vineyards, all between 40 and 80 years old, and started my own winery, I decided to experiment new production methods that are environmentally groundbreaking.
My goal is to become completely organic within 5 to 7 years, and therefore, produce wines that will reflect the unique Moulin a Vent terroir.

The winery is located in Romaneche-Thorins. There I met my partner Corinne and through our relationship I have discovered and developed a true passion for this land, its history, evolution and potential.

Before that, and through various experiences in wine making and vineyard management, I learned the techniques that make a great wine. My experience and training come from the following regions: Chablis, Gaillac, South Africa, New Zealand, Luberon and Brouilly.

Vineyards

Through our farming process we focus on the soil as well as the environment in order to harvest grapes that are disease-free and at the right maturity.

• We use goblet pruning and leave 6-8 buds in order to control yield.
• In the spring we remove excess buds and leaves to allow air flow and limit mold.
• We maintain and control temporary ground cover with grass and the farming of the soil.
• The spread of vine diseases is avoided with the practice of integrated vineyard management methods. We use compost tea and liquid plant manure along with some mild insecticides and fungicides.

The grapes are hand-picked and carefully sorted in the vineyards so that only the best of the crop is kept.

Wines

Reds

We are very careful in keeping each lot separate so that the winemaking techniques can be adapted to each lot’s particular soil and climate characteristics. Wine making is traditional with the partial use of CO2 and the use of a soft extraction process: pump-overs and delestages (rack and return). The alcoholic fermentation is maintained at an average temperature, hence bringing out the fruit aromas, since there is naturally already enough tannin in the juice. After press, wines are transferred into vats and barrels for the malolactic fermentation and the aging process: 6 months for the traditional Moulin a Vent and 10 months for the Moulin a Vent Champ de Cour.

Roses

The grapes macerate for about 12 hours in order for the juice to reach the desired color. We maintain a low temperature during the fermentation process which enables the wines to stay crisp and keep their fruit aromas. I stop the fermentation by cooling down the wine before all of the sugars get a chance to turn into alcohol.