Harvest date: September 28th and 29th, and October 2nd and 3rd, 2006.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15°C) during 5 days.
Length of maceration: 27 days.
Cap-punched until mid-fermentation and pumped-over once a day until the end of maceration.
Pressing with the new vertical press.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 100 %
Toasting: long and gentle heat, without charring.
Source of wood: Tronçais
No barrels racked.
Light and soft filtration. No fining.
March 25th, 2008
Limited to 660 bottles, 30 magnums, 5 jeroboams and 3 rehoboams.