# Clos de Vougeot Grand Cru 2004

Harvest

Harvest date: October 5th, 2004
Meticulously hand-sorted. Almost 30 % of the harvest eliminated because of the oïdium and the rot.

Vinification

Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold  (15° C).
Length of maceration: 19 days.
Cap-punched twice a day until mid-fermentation and then just once until the third of the alcoolic fermentation and a small pump-over at the end until the end.

Ageing

Length: 16 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
Barrels racked once after the malolactic fermentation.
Light and soft cartridge filtration. No fining.

Bottling

February 16th and 17th, 2006.
Limited to 4.153 bottles, 240 magnums, 12 jeroboams and 4 rehoboams.


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