Harvest date: September 16th, 2000.
Selection: In the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast or enzyme addition.
Maceration: Pre-fermentation, cold.
Length of maceration: 20 days.
Pigeage: Crust broken twice a day.
Length: 16 months.
Type: In barrels.
Percentage of new barrels: 30%.
Toasting: Long and gentle heat, without charring.
Source of wood: Bertranges forest, Nevers.
No fining, no filtration.
Mise en bouteille
6th of February, 2002.
Limited to 3,830 bottles.