
Moulin à Vent 2023, Christophe Pacalet
if you would like further information
514-508-5033
info@restaurantlescavistes.com



Rhône-Alpes, France
AOP Moulin-à-Vent
Hand-harvested. Grapes carefully sorted. Cold carbonic maceration of whole bunches without SO2 using indigenous yeasts for 10 to 20 days depending on the vintage. Manual devatting followed by pressing in a vertical wooden press.
On fine lees, without SO2, in 228-litre barrels for 8 to 12 months.
GRAPE VARIETY
YEAR
FORMAT
REGION & COUNTRY
Rhône-Alpes, France
DESIGNATION
AOP Moulin-à-Vent
WINEMAKING
Hand-harvested. Grapes carefully sorted. Cold carbonic maceration of whole bunches without SO2 using indigenous yeasts for 10 to 20 days depending on the vintage. Manual devatting followed by pressing in a vertical wooden press.
BREEDING
On fine lees, without SO2, in 228-litre barrels for 8 to 12 months.







