Moulin a Vent | Domaine de Briante

Moulin a Vent | Domaine de Briante

Sale price€33,00
Red
Burgundy (FR)
Moulin a Vent AOC
Gamay 100%
Enjoy it within 4 years
13,5% ABV
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Production and refinement

100% Gamay, grown on sandy-clay soils rich in stones, with a south-southeast exposure. The vineyard is cultivated using the Guyot system, with a density of 8,000 vines per hectare. Harvesting is done manually in the third decade of September.

After harvest, the grapes undergo soft pressing and fermentation in steel and cement tanks at a controlled temperature. Maceration takes place on the skins with délestage and daily pump-overs for 14 days. The wine then matures for several months in cement and is aged in wooden barrels for 18 months.

Organoleptic analysis

Visual exam

It has a beautiful bright ruby red color.

Olfactory examination

On the nose, it expresses intense aromas of ripe red fruit such as cherry, strawberry, and black currant, with floral notes of rose and violet, followed by mineral traces reminiscent of graphite.

Tasting

The sip is warm, persistent, with mature tannins and a light body, giving the wine an excellent balance between freshness and structure, with a long finish enriched by notes of red fruit.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Moulin a Vent | Domaine de Briante ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Francia

Region: Borgogna, Brouilly e Moulin-a-Vent

Hectares of vineyards: 12

Domaine de Briante

Il Domaine de Briante è gestito dalla famiglia Faupin, che si occupa dei vigneti di loro proprietà situati nella prestigiosa regione del Beaujolais. I terreni sono suddivisi principalmente nei cru di Brouilly e Moulin-à-Vent, due delle denominazioni più rinomate della zona. L'azienda è un orgoglioso membro dei vignaioli indipendenti francesi, e si distingue per la produzione di vini a base di uve Gamay che offrono un'incredibile profondità e longevità.

Domaine de Briante

Con una superficie vitata di 12 ettari, il Domaine de Briante si impegna a mantenere e valorizzare le tradizioni viticole della regione, creando etichette che riflettono l'eccellenza e l'autenticità del Beaujolais.

Region and territory

A unique territory capable of producing extraordinary wines.

Burgundy

A unique territory capable of producing extraordinary wines.

Burgundy

A unique territory capable of producing extraordinary wines.

Burgundy

The pedoclimatic conditions of Burgundy, combined with the special savoir-faire of the vigneron, due to centuries of high-quality agronomic practices, result in a unique terroir. The care and specificity extend in this region to the definition of "climat," recognized by UNESCO. More selective than terroir, it refers to a single vineyard with specific characteristics of soil, climate, exposure, and cultivation methods.

The vineyards of Burgundy stretch for about 250 km from Chablis in the north to the Mâconnais, bordering the Rhône Valley, in the south.

The climate of Burgundy is predominantly continental, with slight maritime influences in the western area and Mediterranean influences in the southernmost part. Winters are cold, with fairly frequent frosts, sometimes even in spring; rainfall is minimal during the vine's budding period but intense between May and June, which can compromise flowering and thus the harvest.

The soil of Burgundy is formed from marine sedimentations mixed with limestone, marl, and clay, with limestone prevailing in the Côte d'Or, from Dijon to Chagny.

Beaujolais

Beaujolais is the southernmost wine area of Burgundy, completely distinct from the others: its climate is more similar to that of the Rhône Valley, and the wine is so unique that it is considered independently from both Burgundy and Côtes du Rhône. The wines and grape varieties differ: this is the home of Gamay and Beaujolais Nouveau, the young wine that has become so famous it has overshadowed other, much more important wines from this area. In Beaujolais, we find almost exclusively red wines, except for a small production of whites from Chardonnay and Aligoté.

The region has 12 designations, with 10 Crus. In Beaujolais, the wines can have three mentions of increasing quality: Beaujolais, Beaujolais-Villages, and Beaujolais Cru, a term that here is not used for specific vineyards but to indicate one of the ten best villages in the area: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, and Saint-Amour.
Home of Gamay and Beaujolais Nouveau

Recommended pairings and dishes

Matching by concordance

Aromas, structure, and body align through analogy, pairing with dishes of medium body and intense aromas, with similar gustatory and aromatic persistence, creating a perfect balance.

Matching by contrast

The silky tannins and freshness of this red wine contrast beautifully with dishes that have a slight fattiness and richness: the palate is left perfectly clean and refreshed.

It pairs well with

Roast lamb, roast veal, braised meats, rabbit, culatello (cured ham), filet with green pepper, pork and beef tenderloin, aged cheeses, grilled meats, lasagna, hunter-style hare, eggplant Parmesan, sheep meat, pecorino (sheep's milk cheese), spicy grilled chicken, chicken with peppers, pork knuckle.

Matching by concordance

Aromas, structure, and body align through analogy, pairing with dishes of medium body and intense aromas, with similar gustatory and aromatic persistence, creating a perfect balance.

Matching by contrast

The silky tannins and freshness of this red wine contrast beautifully with dishes that have a slight fattiness and richness: the palate is left perfectly clean and refreshed.

It pairs well with

Roast lamb, roast veal, braised meats, rabbit, culatello (cured ham), filet with green pepper, pork and beef tenderloin, aged cheeses, grilled meats, lasagna, hunter-style hare, eggplant Parmesan, sheep meat, pecorino (sheep's milk cheese), spicy grilled chicken, chicken with peppers, pork knuckle.

Eggplant Parmigiana

Tomato, fried eggplants, basil, and mozzarella, all packed with flavor for a dish that symbolizes Mediterranean cuisine. A savory and intense vegetarian dish, excellent as a standalone option or as a side dish to main courses, perfect for hearty and cheerful lunches.

Oven-Roasted Pork

A traditional main course, served with cooked vegetables, that is easy to prepare in just 10 minutes and involves a two-step cooking process: browning the meat in a pan followed by roasting in the oven. A simple and flavorful dish.

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