# Savigny-lès-Beaune Premier Cru Les Marconnets 2004

Harvest

Harvest date: September 24th and 25th, 2004
Meticulously hand-sorted. Almost 30 % of the harvest eliminated because of the oïdium and the rot.

Vinification

Harvest de-stemmed, not crushed.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold  (15° C).
Length of maceration: 15 days.
Cap-punched twice a day until mid-fermentation and then just once until the third of the alcoolic fermentation and a small pump-over at the end until the end.

Ageing

Length: 16 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
Barrels racked once after the malolactic fermentation.
Light and soft cartridge filtration. No fining.

Bottling

October 28th, 2005.
Limited to 6.234 bottles and 1.200 half-bottles.


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