Harvest date: September 6th, 2007 (flower day).
Selection: 23% hand-sorted in the vineyard and on arrival in the winery.
Harvest 100% de-stemmed, not crushed.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Length of maceration: 23 days.
Cap-punchedonce a day until mid-fermentation and a light pumping-over once a day until the end of maceration.
Pressing with the vertical press.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and slow.
Source of wood: Nevers, Allier
New barrels racked once.
Light and soft filtration. No fining.
February 17th, 2009.
Limited to 725 bottles.