Jean Loron began working these parcels, nestled at the foot of the windmill, at the beginning of the 18th century. This Moulin-à-Vent Champ de Cour offers a wide variety of fragrances developing aromas of roast, licorice, kirsch and candied fruits as it ages.
Granite terroir, rich in minerals, in climat “Champ de Cour”. Vines nestled at the foot of the windmill with due south exposure.
The best parcels are selected and the grapes are delicately destemmed. Fermentation for 25 to 35 days. Ageing in barrels on fine lees for 8 to 9 months.
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