Harvest date: September 8th, 2017. (leaf day)
Selection in the vineyard and on arrival in the winery.
Yield: 42.5 hl/ha
Not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) during 5 days.
Length of maceration: 21 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the vertical press.
Length: 16 months + 1 month on stainlessteel tank
Type: in oak barrels.
Percentage of new barrels: 40%
Toasting: gentle and slow.
Source of wood: Cîteaux
Light and soft filtration. No fining.
Mise en bouteille
February 5h, 2019. (root day)
Limited to 3633 bottles.