# Bonnes Mares 2006


Harvest date: September 29th, 2006.
Healthy crop.
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  (12-15° C) during 5 days.
Length of maceration: 25 days.
1 pigeage/jour jusqu'à mi fermentation, puis un remontage léger par jour jusqu'à fin cuvaison
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the new vertical press.


Length: 18 months
Type: in barrels.
Percentage of new barrels: 65 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Tronçais, Cîteaux.
New barrels racked once in October.
Light and soft filtration. No fining.

Mise en bouteille

By gravity.
March 26th, 2008..
Limited to 2.713 bottles, 102 magnums, 16 jeroboams and 8 rehoboams.