Harvest date: September 27th, 2006.
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 and malolactic fermentation until April.
Length: 18 months in barrels.
Percentage of new barrels: 25 %
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 at the end of May.
Light and soft fining and soft filtration.
March 31st, 2008.
Limited to 1.204 bottles and 54 magnums.