Harvest date: September 4th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 15% 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: 30 days.
Cap-punched once a day until mid-fermentation and light pumping-over every day until the end of maceration.
Pressing with the new vertical press.
Length: 18 months
Type: in barrels.
Percentage of new barrels: 40 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Cîteaux, Tronçais.
New barrels racked after harvest.
Light and soft cartridge filtration. No fining.
April 3rd, 2008
Limited to 3.380 bottles and 60 magnums.