Harvest date: September 15th, 2000.
Selection: In the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast or enzyme addition.
Maceration: Pre-fermentation, cold.
Length of maceration: 20 days.
Pigeage: Crust broken twice a day.
Length: 18 months.
Type: In barrels.
Percentage of new barrels: 40%.
Toasting: Long and gentle heat, without charring.
Source of wood: Bertranges forest, Nevers.
Racking: whole cuvée racked once.
No fining, no filtration, but enzyme addition during the Summer 2001.
Mise en bouteille
February 26th, 2002.
Limited to 1,990 bottles, 24 magnums, 3 jeroboams and 2 reoboams.