Harvest date: September 18th, 2002
Selection: in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (15 °C).
Length of maceration: 18 days.
Cap-punching: very few. No pumping-over.
Length: 15 months
Type: in barrels
Percentage of new barrels: 92 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
Racking: once in September.
Fining, filtration: none – but enzyme addition at the end
Mise en bouteille
On January 7th, 2003
Limited to 1.846 bottles, 18 magnums, 2 jeroboams and 2 rehoboams.