# Clos de Vougeot Grand Cru 2005


Harvest date: September 21st and 24th, 2005
Meticulously hand-sorted.


Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold  (15° C).
Length of maceration: 21 days.
Cap-punched and pumped-over once a day until mid-fermentation.


Length: 12 months
Type: in barrels.
Percentage of new barrels: 70 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
New barrels racked once in July 2006.
Light and soft cartridge filtration. No fining.


By gravity.
August 29th and 30th, 2006.
Limited to 5.899 bottles, 240 magnums, 12 jeroboams and 4 rehoboams.

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