Harvest date: September 30th, 2005.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire slusters.
Settling: 24 h
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until March 2006.
Length: 18 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Once a week from December 2005 to April 2006, stirring of the lees
New barrels racked once in August 2006.
Light and soft fining with bentonite and casein. Rough filtration.
March 13th, 2007.
Limited to 964 bottles and 84 bottles.