Moulin à Vent is unique among the Beaujolais Crus, as the soil here is very thin atop a thick, manganese rich granitic bedrock. Colette farms a 70+ year old vine parcel on a noble slope known as Le Mont. The vinification is different, with the vast majority of the fruit being destemmed and the maceration lasting over twice as long to reach only the fine tannin. Rich yet lively, displaying a dark core of fruit laced with minerals, the Colette Moulin à Vent delivers a more serious side of Beaujolais that is perfect for beef of all preparations. At the domaine they would serve a young vintage alongside a grilled ribeye, while something from the cellar would accompany a traditional pot-au-feu.