# Corton-Charlemagne Le Charlemagne Grand Cru 2006

Harvest

Harvest date: September 27th, 2006.
Healthy crop.
Selection: hand-sorted in the vineyard and on arrival in the winery.

Vinification

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.

Ageing

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.

Bottling

By gravity.
March 31st, 2008.
Limited to 1.204 bottles and 54 magnums.


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