Château des Moulins à Vent (Cérons)
Surface of the property : 15 ha including 1 ha of white type of vines
Production : 40 hectolitres in liqueur-like white wines
Grapes variety : 80% of Sémillon & 20% of Muscadelle
Grounds : siliceous - argillaceous
Grape harvest : depending on the ripeness of the grapes and the development of Botrytis Cinéréa (noble rot necessary to the development of the syrupy wines), each year, the parcels of land are chosen to make the liqueur-like wines. Grape harvest of the botrytized grapes is handmade and needs successive sortings.
Wine making : traditional in wine vats
Method Conservation : 30% of the production in barrel for 6 months.
Chateau-bottled.
Gastronomy : to drink with fine fishes, buttered sauce, roast poultries and white meats.

Château des Moulins à Vent (Red "Graves")
Surface of the property : 15 ha including 7 ha of red type of vines
Grapes varity : 25% Sauvignon Cabernet & 25% Frank Cabernet & 50% Merlot
Grounds : siliceous - gravelly
Grape harvest : mechanical after follow-up of grapes maturity for each plot.
Wine making : in epoxy concrete tanks and stainless ones.
Hot maceration before fermentation.
Method Conservation : 50% of the harvest in barrels.
Chateau-bottled.
Gastronomy : the right temperature for red Graves to be served is in between 16° and 18°C.
To drink with poultries, white meats with sauce, cheese and boleti.

Château des Moulins à Vent (White "Graves")
Surface of the property : 15 ha including 5 ha of white type of vines
Grapes variety : 70% Sémillon & 30% White Sauvignon
Grounds : siliceous - gravelly
Grape harvest: depending on the ripeness of the grapes, each year, the parcels of land are chosen to make white "Graves".
Grape harvest : mechanical.
Wine making : standard in thermoregulated tanks
Chateau-bottled.
Gastronomy : dry white "Graves" should be drunk fresh, 10°C with poultries, grilled fish, fish with sauce, seafood, shells salad, white meats.