Harvest date: September 26th , 2008 (Fruit day).
Selection: 23% hand-sorted in the vineyard and on arrival in the winery.
Harvest 100% de-stemmed, not crushed.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Vatting-time: 20 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the vertical press.
Length: 16 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and slow.
Source of wood: Allier, Nevers
One part of the new barrels racked.
Light and soft filtration. No fining.
March 3rd , 2010. (Root day)
Limited to 3.912 bottles and 1.800 half-bottles.