Harvest date: September 16th, 2007 (leaf day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire clusters for 2 hours 30.
Settling: 20 hours at 12°C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months
Length: 10 months in barrels.
Percentage of new barrels: 30 %
Toasting: medium heat.
Source of wood: Allier and Cîteaux
Stirring of the lees: once a month during the fruit days and rising moon until March.
No barrels racked.
Light fining with bentonite. Soft filtration.
July 24th, 2008.
Limited to 5.590 bottles, 60 magnums, 4 jeroboams and 1 rehoboam.