Harvest date: September 21st and 24th, 2005
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.
August 29th and 30th, 2006.
Limited to 5.899 bottles, 240 magnums, 12 jeroboams and 4 rehoboams.