Harvest date: October, 1st 2008 (root day).
Damaged crop because of a raining summer.
Selection: 26% 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: 26 days
Pressing with the vertical press.
Length: 13 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.
December 14th, 2009.
Limited to 886 bottles.