Harvest date: September 26th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 20% hand-sorted in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 5 days.
Pressing with the new vertical press.
Length: 14 months
Type: in barrels.
Percentage of new barrels: 35 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Tronçais.
Racking: New barrels racked in July.
Light and soft filtration. No fining.
Mise en bouteille
November 11th, 2007
Limited to 5.009 bottles.