Harvest date: September 6th and 14th, 2007 (leaf and flower days).
Selection: hand-sorted in the vineyard and on arrival in the winery: 12%.
Harvest 100% de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15°C) for 5 days.
Length of maceration: 29 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of the vatting time.
Pressing with the vertical press.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and slow.
Source of wood: Allier, Tronçais and Citeaux.
One part of the new barrels racked.
Light and soft filtration. No fining.
February 20th, 2009.
Limited to 4.795 bottles, 240 magnums, 12 jeroboams and 4 rehoboams.