Harvest date: September 27th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 15% 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) during 5 days.
Pressing with the new vertical press.
Length: 10 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Nevers.
New barrels racked once in April.
Light and soft filtration. No fining.
July 2nd, 2007.
Limited to 859 bottles.