Harvest date: October 5th, 2004.
Meticulously hand-sorted. Almost 30 % of the harvest eliminated because of the oïdium and the rot.
Pressurage of entire slusters. Pressure levels maintained higher and longer than usual.
Settling: 24 h at 12° C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 3 months and malolactic fermentation until June 2005.
Length: 16 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Once a week from Christmas to Easter, stirring of the lees.
Barrels racked once after the malolactic fermentation.
Light and soft fining with bentonite and casein. Rough earth filtration.
March 22nd, 2006.
Limited to 1.328 bottles.