Harvest date: August 30th , 2017 (leaf day).
Selection: hand-sorted in the vinyard and on arrival in the winery.
Yield: 43 hl/ha.
57% of whole grapes, not crushed.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 5 days.
Vatting-time: 23 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: 16 months + 1 month on stainless steel tank
Type: in oak barrels.
Percentage of new barrels: 50 %
Toasting: long and gentle heat, without charring.
Source of wood: Cîteaux, Tronçais.
Racking before the summer.
Light and soft filtration. No fining.
Mise en bouteille
February 4th and 6th , 2019 (root and flower days)
Limited to 4933 bottles and 576 magnums.