# Vougeot Le Clos du Prieuré Red 2006


Harvest date: September 228th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Hand-sorted in the vineyard and on arrival in the winery.


Harvest de-stemmed, not crushed and vatted by gravitaty.
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: 40%
Toasting: long and gentle heat, without charring.
Source of wood: Citeaux, Allier, Tronçais
No barrels racked.
Light and soft filtration. No fining.


By gravity.
July 4th, 2007.
Limited to 3.702 bottles, 30 magnums, 1 jeroboam and 2 rehoboams.


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