Harvest date: September 29th, 2008 (roots day).
Selection: 22% 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.
Vatting-time: 24 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: 13 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Tronçais.
Racking: one part of the new barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
December 15th, 2009.
Limited to 4.133 bottles.