Moulin à Vent, Mommessin
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- Mommessin has its origins in Southern Burgundy. In fact, it was at Grange Saint-Pierre, an old outbuilding of the Abbey of Cluny, that Jean-Marie Mommessin, the company founder, set up the business in 1865. From the beginning, Mommessin has selected and vinified Gamay, the sovereign varietal in the Beaujolais. The former medieval fortress dating from the 10th century, which once belonged to the Seigneurs of Beaujeu, was acquired in 1566 by the family who still own it today and started wine production on the surrounding land. The estate today covers 55 hectares on the slopes around the Château as well as some holdings in Burgundy, notably St Veran. The vineyards are planted at a density of 10,000 vines per hectare, as in Burgundy, pruned either in the traditional free-standing goblet, or as a "cordon de royat" with trellising. Harvesting is done by hand and the wine made according to the traditional Beaujolais method, with semi-carbonic maceration lasting between 8 and 15 days, with devatting during fermentation for gentle extraction of flavours. The wines are aged in concrete vats after malolactic fermentation in the traditional fashion.
Bright ruby red with purple rim, with a lovely aroma of fresh red fruits, berries, floral notes and hint of spiciness. Palate - Medium body, fresh red berries juice, balanced acidity, some spiciness, light tannins and medium cherry like finish.
- "Moulin à Vent from Mommessin shows delicate perfumed and floral characteristics, traits that one normally associates with more northerly appellations. Add to that a lovely refreshing aspect to the wine and what you have adds up to a pleasing and very drinkable wine" - Karen MacNeil, The Wine Bible.
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- Food match:
Nice on its own slightly chilled on a warm day, also with light salads and red meat. Also great with pizza, snacks and soft cheese.
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