Harvest date: September 23rd, 2005
Selection: hand-sorted in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (15° C).
Length of maceration: 18 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 12 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
New barrels racked once in July 2006.
Light and soft filtration. No fining.
Mise en bouteille
August 30th, 2006.
Limited to 2.532 bottles, 75 magnums, 12 jeroboams and 4 rehoboams.