Harvest date: September 24th, 2005.
Meticulously hand-sorted. Almost 30 % of the harvest eliminated because of the oïdium and the rot.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (15° C).
Length of maceration: 22 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, forêt de Bertranges
New barrels racked once in July 2006.
Light and soft filtration. No fining.
March 6th, 2007.
Limited to 3.555 bottles, 92 magnums, 12 jeroboams and 4 rehoboams.