Date of harvest: September 6th , 2017 (flower day).
Tried in the vineyard and in the winery.
Yield: 34 hl / ha
100% whole grape harvest.
Without yeasting or enzyming.
Pre-fermentation cold maceration (12-15 ° C) for 5 days.
Total maceration: 24 days
One pigeage per day until mid-fermentation then a light winding up a day until end of vatting.
Pressing with the vertical press.
Duration: 14 months in oak barrels and 2 months in tank
Type: in barrels.
Percentage of new drums: 0%, 50% of 1 year oak barrel
Soft and slow heating.
Origin of the woods: Cîteaux and Tronçais
Racking of all drums.
No bonding, light filtration.
Mise en bouteille
December 5th, 2018 (root Day)
Limited to 298 Magnums.