Harvest date: October 1st, 2004
Meticulously hand-sorted. Almost 30 % of the harvest eliminated because of the oïdium and the rot.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (15° C).
Length of maceration: 20 days.
Cap-punched twice a day until mid-fermentation and then just once until the third of the alcoolic fermentation and a small pump-over at the end until the end.
Length: 16 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
Barrels racked once after the malolactic fermentation.
Light and soft cartridge filtration. No fining.
Mise en bouteille
February 24th, 2006.
Limited to 3.394 bottles, 60 magnums, 12 jeroboams and 4 rehoboams.