Harvest date: September 30th, 2008 (Root Day) and October 7th, 2008 (Fruit Day).
Selection: hand-sorted in the vineyard and on arrival in the winery: 7%.
Small bunches “Millerande”
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: 30 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.
All the new barrels racked.
Light and soft filtration. No fining.
January 4th 2010 (Fruit Day) for big bottles and January 5th, 2010 (Fruit Day) for bottles 75cl.
Limited to 3.340 bottles, 240 magnums, 12 jeroboams and 6 rehoboams.