The grapes were 100% de-stemmed but not crushed, and then placed in vat by gravity. The fermentation maceration lasted 25 days with cap-punching, over-pumping and racking before pressing at the end of October.

The wine was then placed into 3 to 5 years old oak barrels for a 10 months ageing period on its fine lees.

The appellation gets its name from the presence of an old windmill situated in the middle of the vineyard, which was used to mill grain until the mid-19th Century. The Moulin-A-Vent appellation stretches over the communes of Romaneche-Thorins and Chenas.

The soil of Moulin-A-Vent is fairly shallow, permeable and rich in mineral elements especially manganese. Composed of pink-colored brittle granite.

The shallow, pink-brown soil is sandy and not very clayey, but clearly acidic, on variegated clays beyond 105 cm, then pebbles, then weathered granite.

From a rigorous selection of a single domaine sourcing. The vineyard benefits from all exposures except the North.