Harvest date: September 20th and 21st, 2005
Selection: 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 (15° C).
Length of maceration: 19 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 15 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
Barrels racked once in July 2006.
Light and soft filtration. No fining.
October 28th, 2005.
Limited to 9.899 bottles and 1.207 half-bottles.