Harvest date: September 25th and October 2nd, 2006.
Selection: hand-sorted in the vineyard and on arrival in the winery: 15%.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15°C) for 6 days.
Length of maceration: 24 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of the vatting time.
Pressing with the new vertical press.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 45 %
Toasting: long and slow.
Source of wood: Allier, Tronçais and Citeaux.
New barrels racked once in October.
Light and soft filtration. No fining.
February 27th, 2008.
Limited to 5.417 bottles, 240 magnums, 12 jeroboams and 4 rehoboams.