100% Gamay. Jean-Paul's Moulin-à-Vent comes from 30-45-year-old vines in the lieu-dit called La Tour du Bief. They are midslope on a hill near the famous windmill for which Moulin-à-Vent was named. The ancient metamorphic soils are decomposed pink granite with heavy clay into which the roots go very deep toward the underlying  hard granite rock. As for all Terres Dorées reds, the vinification is traditional Burgundian: the hand-harvested bunches are destemmed and fermented with native yeasts and without sulfur in concrete. Maceration lasts up to 6 weeks--the longest in the cellar along with that for his Grille Midi. Also like the Grille Midi, the Moulin is aged in wood, spending about 8 months in used small barrels. The wine is bottled with a light, non-sterile filtration and minimal sulfur.