Moulin-a-Vent

What it pairs with

• Grilled entrecote with shallot butter
  Organic Moulin-a-Vent from Rottiers provides the structure for fine beef cuts.
• Lamb shank with flageolet beans
  Slow-cooked lamb suits the wine's earthy mineral character.
• Cured meats with aged Gruyere
  Classic bistro board pairing for an honest, precise Moulin-a-Vent.

How to serve Moulin-a-Vent

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Grilled entrecote with shallot butter, Lamb shank with flageolet beans, Cured meats with aged Gruyere. Match the wine's structure to the dish's fat and salt.

History

Richard Rottiers converted his Moulin-a-Vent parcels to organic farming and produces terroir-precise Gamay with no fining or filtration. The domaine has built a strong reputation for honest, mineral Moulin-a-Vent.

1. 2005 — First vintage under the Rottiers label
2. 2010 — Full organic certification achieved

Facts

Producer

Domaine Richard Rottiers

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

Old large oak foudres, organic farming, no fining

ABV

13.0%

Price

EUR 18-28 at retail

Drinking window

4-14 from vintage

First vintage

2005

Organic

ORGANIC CERTIFIED

Frequently asked about Moulin-a-Vent

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