Harvest date: October 1st, 2008 (Root Day).
Selection: 9% 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: 24 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the vertical press.
Length: 15 months
Type: in barrels.
Percentage of new barrels: 80 %
Toasting: long and slow.
Source of wood: Allier, Tronçais, Cîteaux.
No barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
January 6th, 2010
Limited to 1.260 bottles, 60 magnums, 6 jeroboams and 6 rehoboams.