Harvest date: September 7th and 8th, 2007 (node days).
Selection: hand-sorted in the vineyard and on arrival in the winery: 26%.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 5 days.
Length of maceration: 21 to 22 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the vertical press.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 50%
Toasting: long and slow.
Source of wood: forêt Citeaux, Allier
One part of the new barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
February 19th, 2009.
Limited to 1.155 bottles.