Harvest date: September 23rd, 2005.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (15° C).
Length of maceration: 26 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 100 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
No barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
March 7th, 2007
Limited to 674 bottles, 24 magnums, 2 jeroboams and 4 rehoboams.