Harvest date: September 25th and 26th, 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.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Pressing with the new vertical press.
Length: 10 months
Type: in barrels.
Percentage of new barrels: 35 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Nevers
No barrels racked.
Light and soft filtration. No fining.
July 3rd and 4th, 2006.
Limited to 6.469 bottles and 1.284 half-bottles.