# Gevrey-Chambertin Premier Cru Bel Air 2006


Harvest date: October 5th, 2006
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 20% hand-sorted in the vineyard and on arrival in the winery.


Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold  (12-15°C) during 5 days.
Length of maceration: 21 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the new vertical press.


Length: 17 months
Type: in barrels.
Percentage of new barrels: 40%
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, Allier, Tronçais
New barrels racked once in July.
Light and soft filtration. No fining.


By gravity.
February 26th, 2008.
Limited to 2.118 bottles and 96 magnums.

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