The crus of Beaujolais occupy the finest and most complex soils of the district, characterized by sand and clay topsoils over a deep layer of schist and crystalline granite, and subtle differences among them account for the individuality of each cru. Moulin-à-Vent, arguably the most famous of the crus, lies just south of Chénas and north of Fleurie; the appellation covers 1,630 acres of vineyards. In November 1996, Maison Louis Jadot acquired the Château des Jacques, a spectacular estate in Moulin-à-Vent. Grapes from five noncontinguous clos are hand harvested and kept separate throughout the vinification until just before bottling. Rather than the carbonic maceration technique typically used in the Beaujolais, Château des Jacques practices a traditional Pinot Noir vinification, begun by a 60 to 80 percent destemming of the clusters. The must is then chilled and held for two to five days. Fermented 20-30 days in partially sealed vats. 40% aged 12 months in oak barrels.