I took over in 2007 3 ha of vineyards, all between 40 and 80 years old, and started my own winery. I want to produce wines that willl reflect the uniqe Moulin à 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, California, Gaillac, South Africa, New Zealand, Luberon and Brouilly.
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.
The grapes are hand-picked and carefully sorted in the vineyards so that only the best of the crop is kept.
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 to 10 months for the traditional Moulin a Vent and 10 to 12 months for the Moulin a Vent Champ de Cour.
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.
our wines