Richard Rottier’s Moulin-a-vent adopts the appellations typical style of fresh cherries and violets. Its complexity is backed up by some punchy spicy tannins, which are expertly rounded off by the time the juice spends in oak. This Moulin-a-vent by Richard Rottiers is perfectly served with delicatessen, cured meats and cheese. The entire crop is hand-picked and carefully sorted – once in the field and once in the winery – before being put into VATS, which the grapes are stored in and are temperature controlled. This method allows for the fruit aromas as well as subtle and delicate aromatic reminders of the Moulin-a-vent terroir to be gently extracted from the grapes. The final and perfect balance of our wines is achieved through temperature-controlled fermentation and barrel ageing throughout the whole winter season. After production, the villages it is subjected to carbonic maceration before being aged in oak for 6 months which helps round off the tannins – this gives the wine its complex body and balanced palate. Richard Rottiers took over 3 hectares of vineyard in 2007, with the vines ranging from 40 to 80 years old. It was then he started his own winery, with a goal of reflecting the unique Moulin A Vent terroir. Today that has grown to 5 hectares and all 5 hectares are now organic, having started the process of converting them in 2012. The winery is located in Romaneche-Thorins. It was there that Richard met his partner, Corinne and together they have set out and have discovered and developed a true passion for this land, its history, evolution and potential. We hope that you agree Richard makes excellent wines that truly reflect the area from which it originates.