Harvest date: October 2nd and 4th, 2006 (lunar node).
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 20% hand-sorted in the vineyard and on arrival in the winery.
Harvest 100% de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
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: 15 months
Type: in barrels.
Percentage of new barrels: 35 %
Toasting: gentle and slow.
Source of wood: Allier, Nevers, Tronçais.
One part of the new barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
December 18th, 2008.
Limited to 4.212 bottles and 60 magnums.