Harvest date: October 1st, 2008 (root day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire slusters for 2 hours 30.
Settling: 22 hours at 14°
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months
Length: 20 months in barrels.
Percentage of new barrels: 50 %
Toasting: medium heat.
Source of wood: Allier
Stirring of the lees: twice a month during the fruit days and rising moon until December.
Light and soft fining and soft filtration.
May 4th, 2010.
Limited to 1.123 bottles and 90 magnums.