Harvest date: October 6thnd, 2008.
Selection: 10% 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: 13 months
Type: in barrels.
Percentage of new barrels: 35 %
Toasting: gentle and slow.
Source of wood: Allier, Nevers, Tronçais.
Light and soft filtration. No fining.
Mise en bouteille
December 16th, 2009.
Limited to 4.179 bottles and 720 half bottles.