Harvest date: September 10th, 2007 (fruit day).
Selection: 8% hand-sorted in the vineyard and on arrival in the winery.
Harvest 100% 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.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the vertical press.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and slow.
Source of wood: Allier, Tronçais, Cîteaux.
No barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
March 25th, 2009.
Limited to 2.613 bottles, 109 magnums, 16 jeroboams and 8 rehoboams.