Harvest date: September 22nd, 2005.
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 (15° C).
Length of maceration: 20 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and gentle heat, without charring.
Source of wood: Nevers, forêt de Bertranges, Allier
New barrels racked once in July 2006.
Light and soft cartridge filtration. No fining.
February 14th, 2007.
Limited to 5.170 bottles and 150 magnums.