Harvest date: September 10th and 11th, 2007 (node day).
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: 29 days.
Cap-punched once a day until mid-fermentation and light pumping-over every day until the end of maceration.
Pressing with the vertical press.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 60 %
Toasting: long and slow.
Source of wood: Allier, Cîteaux, Tronçais.
One part of the new barrels racked.
Light and soft cartridge filtration. No fining.
February 18th, 2009.
Limited to 2.530 bottles and 48 magnums.