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After living, working, and learning in Chablis, Gaillac, Luberon, and Brouilly regions as well as South Africa, California, and New Zealand, this experimental winemaker put down roots in Moulin à Vent in 2007, taking over 3.15 hectares of vineyards, each with 40–80 years of age. He started his own winery, with the environment always at the forefront of his mind, tinkering with production methods to best reflect the unique local terroir.

Rottiers’ goal was to become completely organic within five to seven years. His now five hectares have been certified organic since 2012. Spurred on by a passion for the land, its history, and its potential, Rottiers and partner Corinne practise organic farming, using compost tea and liquid plant manure, along with small doses of copper and sulfur, to avoid the spread of vine diseases, and grow healthy, robust plants. The grapes are hand-picked and carefully sorted, before being fermented in temperature-controlled vats to gently extract the delicate aromatics of the Moulin à Vent terroir.

Rottiers bottles according to the lunar calendar. In 2018, he will take over the family's estate in Chablis (Domaine des Malandes), so his mother Lyne Marchive can retire.

The Moulin à Vent AOC was founded in 1924, but viticulture in the region dates back to the first century during the Roman invasion. The soil is primarily pink brittle granite, producing a more structured and vigorous Gamay than other Beaujolais derivatives. Hence, this area is sometimes referred to as the King of the Beaujolais villages.