Another very limited production cuvée from vines of average age of 50 years on the mid-hill, south facing vineyards known as ‘Chassignols’ where the soil is composed of granite. 30% of the grapes are left whole, while 70% are de-stemmed. This great “cru” has an extended fermentation of about 20 days in large cement cuves before it is racked into demi muids and foudre for the six months of elevage. A sturdy wine, reserved in its youth, marked by the smells and flavors of red fruits, roses and spice, the Moulin a Vent from Granger deserves several years of cellaring.