Harvest date: September 30th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: hand-sorted in the vineyard and on arrival in the winery: 15%.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 6 days.
Length of maceration: 25 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the new vertical press.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 35%
Toasting: long and slow.
Source of wood: forêt Citeaux, Allier
All barrels racked in October.
Light and soft cartridge filtration. No fining.
Mise en bouteille
April 3rd, 2008.
Limited to 1.730 bottles.