Harvest date: September 13th, 2007 (roots day).
Hand-sorted in the vineyard and on arrival in the winery: 13%
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15°C) during 5 days.
Length of maceration: 25 days.
Cap-punched once a day until mid-fermentation and light pumping-over every day until the end of maceration.
Pressing with the vertical press.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and slow.
Source of wood: Nevers, Allier, Tronçais
One part of the new barrels racked.
Light and soft filtration. No fining.
March 25th, 2009.
Limited to 2.960 bottles, 92 magnums, 12 jeroboams and 4 rehoboams.