Harvest date: September 27th, 2006 (flower day).
Selection: 14% hand-sorted in the vineyard and on arrival in the winery.
Harvest 100% de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Vatting time: 27 days
Pressing with the vertical press.
Length: 10 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and slow.
Source of wood: Allier, Nevers.
One part of the new barrels racked.
Light and soft filtration. No fining.
July 21st, 2008.
Limited to 746 bottles.