An emblem of classic Beaujolais, revived by the Ducroux family
A historic estate acquired in the 1970s by the Ducroux family, Château du Moulin‑à‑Vent is now managed by Christophe Ducroux, supported by his children Julie (oenologist) and Pierre (in charge of the vineyard). Together, they carry a vision that combines Beaujolais tradition with quality demands.

Terroir & grape varieties: granite and the finesse of Gamay
The few cultivated hectares are located in the heart of the Cru Moulin‑à‑Vent, on granite soils with a high manganese content. 100% Gamay from old vines (30–60 years) offers intense aromas and an elegant, mineral structure, typical of the cru.

Viticulture & philosophy: patience and selectivity
Sustainable viticulture with respect for the natural cycle, manual harvesting in several selections, and controlled grass cover work. The family's goal is to reveal the purity of Gamay without compromise, according to the granite identity of the place.

Vinification & aging: parcel precision
Parcels vinified independently in concrete, wood, or stainless steel tanks, with semi-carbonic maceration followed by 10 to 14 days of traditional fermentation. Aging for 8 to 12 months in tanks or demi-muids allows for maintaining aromatic verticality and fine concentration.

Iconic cuvées
– Château du Moulin‑à‑Vent (Cru): deep ruby color, nose of violet, black cherry, sweet spices, and undergrowth. The palate combines fruity delicacy, mineral tension, and an energetic finish.
– Vieilles Vignes: micro-parcel from century-old grape varieties, more concentrated, expressive, and ready to age well.
– Beaujolais Blanc (occasional): rare white from the estate made from Chardonnay or Aligoté, elegant, fresh, floral, in small quantities.