# Gevrey-Chambertin Premier Cru Bel Air 2008

Harvest

Harvest date: October 8th, 2008 (fruit day).
Selection: 12% 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  (12-15°C) during 5 days.
Length of maceration: 22 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the vertical press.

Ageing

Length: 16 months
Type: in barrels.
Percentage of new barrels: 50%
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, Allier, Tronçais
One part of the new barrels racked.
Light and soft filtration. No fining.

Bottling

By gravity.
March 5th, 2010. (Flower Day)
Limited to 1.562 bottles and 94 magnums.


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