Harvest date: September 14th, 2007 (flower day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire slusters for 2 hours 30.
Settling: 20 hours at 12°
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months
Length: 18 months in barrels.
Percentage of new barrels: 45 %
Toasting: medium heat.
Source of wood: Allier
Stirring of the lees: once a month during the fruit days and rising moon until March.
New barrels racked in September.
Light and soft fining and soft filtration.
March 23rd, 2009.
Limited to 1.200 bottles and 60 magnums.