Château Moulin de Lagnet is located in the Saint-Emilion appellation area, in the commune of Saint-Christophe-des-Bardes, 1.5 km north-east of the village of Saint-Emilion.
1984 – Taking over of the family estate with 3 hectares of vineyards.
From 1984 to 2000 – Renewal of the estate: replanting of the parcels, restructuring of the plots of land, renewal and restructuring of the buildings. The estate slowly covers 9 hectares of vineyards for an annual production of 44000 bottles. Right from 1984, our permanent aim is turned towards an excellent quality of our wine: make the soils live, master the yield and vines’ vigour, hand-made harvesting followed by a serious sorting of the grapes, maturing in french oak barrels.
2001 – Respect of nature, of the soils, of the vineyard, of the wine and of the future generations are the main principles which have always guided us in our project. That’s why we have choosen the certified organic agriculture.
2008 – Olivier Chatenet, our eldest son, joined us to bring his personal approach, testing new processes: green manure, visual selection of the most robust vineplants (massale selection), respectful pruning of the flows of sap (Poussard pruning), drastic reduction of sulfites, Cure the vine by plants, (phytotherapy) and a bio-dynamic approach.
The vineyard stretches out over 9 hectares and produces only red wines AOC St-Emilion and St-Emilion Grand Cru. The average age of the vineyard is 50 years old for the Grand Cru and 30 years old for the Saint-Emilion.
The clay sandy soils allow the variety of grapes: Merlot (86%), Cabernet Franc ( 12%) and Cabernet Sauvignon (2%) to bloom.
More than a wine, MDL is a state of mind which begins with asome complicity with our environment to offer you a healthy pleasure and to live up to the requirements of organic certification ( ECOCERT control): keeping our soils alive through superficial ploughing and grass growing; protecting our vineyard without spreading fungicides and chemical insecticides andfertilizers, using only organic improvements.
The work done in the cellar is done in the same spirit as in the vineyard. It aims at respecting the grapes and the wine.
The fementation is carried out with the yeasts present in the grapes and in the cellar , by including a starter made of natural yeasts, being prepared a few days before the beginning of the harvest.
The extaction of the tannins is based on the vintage, variety of grapes, and of the different tanks.
The wine is controlled and tasted to guide us in our choices and to get the best expression of our terroir.