100% Gamay. From newly acquired estate vines comes this first vintage of the Couderts' first-ever Moulin-à-Vent. Vinification is identical to that for Roilette Fleurie wines: a traditional, semi-carbonic Beaujolais style. The whole clusters are harvested by hand and fermented spontaneously with native yeasts in open-top concrete tank. Maceration lasts around 14 days with a submerged cap rather than punchdowns. Sulfur use is quite minimal. The wine is aged in large, old oak foudres for about 9 months before bottling.