# Gevrey-Chambertin Premier Cru Bel Air 2005

Harvest

Harvest date: September 30th, 2005
Selection: hand-sorted in the vineyard and on arrival in the winery.

Vinification

Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold  (15° C).
Length of maceration: 20 days.
Cap-punched and pumped-over once a day until mid-fermentation.

Ageing

Length: 16 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, forêt de Bertranges
New barrels racked once in July 2006.
Light and soft filtration. No fining.

Bottling

By gravity.
January 11th, 2007
Limited to 3.138 bottles and 36 magnums.


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