Since taking over the family domaine, Raphael has slowly but surely steered the domaine towards a lighter, fresher style. 2018 was the first vintage of the "new" Moulin-a-Vent made in the classic cold carbonic method of the legendary cru Beaujolais. It's another notch for Saint Cyr, who is slowly but surely crafting wine equal to the legendary masters of the Beaujolais. The results were so successful that starting in 2019, Raphael has vinified all of his red wines using cold carbonic - the homegrown, Beaujolais method of natural winemaking.
Vine age55 years old
Cold carbonic maceration for 21 days; alcoholic fermentation with native yeast beginning on day 15; natural malolactic fermentation. Minimal sulfites added at bottling, unfiltered.
Elevage50% is aged in old oak barrels for 10 months.
Harvest typeHand Harvested
Fining/FilteringUnfined / Unfiltered