Harvest date: From September 19th to 21st , 1999.
Selection: In the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast or enzyme addition.
Maceration: pre-fermentation, cold.
Length of maceration: 20 days.
Pigeage: crust broken twice a day.
Length: 18 months.
Type: In barrels.
Percentage of new barrels: 30%.
Toasting: Long and gentle heat, without charring.
Source of wood: Bertranges forest, Nevers.
Racking: new barrels racked once.
No fining, no filtration.
Mise en bouteille
Limited to 6,800 bottles and 120 magnums