Harvest date: September 30th 2008 (Root day).
Selection: 22% 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: 28 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: 16 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and slow.
Source of wood: Allier, Cîteaux, Tronçais.
One part of the new barrels racked.
Light and soft cartridge filtration. No fining.
March 5th , 2010. (Flower day)
Limited to 1.668 bottles and 42 magnums.