# Corton-Charlemagne Le Charlemagne Grand Cru 2008


Harvest date: October 1st, 2008 (root day).
Healthy crop.
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
Pneumatic press.


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.
No racked.
Light and soft fining and soft filtration.


By gravity.
May 4th, 2010.
Limited to 1.123 bottles and 90 magnums.

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