Harvest date: September 7th, 2017 (leaf day).
Healthy crop. Sorting in the vineyard and in the winery
Yield: 36.5 hl/ha
100% of whole grapes, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Length of maceration: 21 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the vertical press.
Length: 16 months + 1 month on stainlessteel tank
Type: in oak-barrels.
Percentage of new barrels: 40 %
Toasting: long and slow.
Source of wood: Tronçais, Cîteaux.
All barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
February 5h and 7th , 2019. (Root and flower day)
Limited to 2800 bottles, 180 magnums and 24 jeroboams and 1 Nabuchodonosaur.