Harvest date: September 29th, 2005
Selection: hand-sorted in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast addition.
Maceration: pre-fermentation, cold (15 C).
Length of maceration: 21 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, forêt de Bertranges
Racking: New barrels racked once in July 2006 only.
Light and soft filtration. No fining.
Mise en bouteille
February 14th, 2007
Limited to 5.398 bottles.