Harvest date: August 22nd, 2003
Stunning harvest with some presence of burned, overheated, dehydrated grapes caused by scorching heat.
Selection: hand-sorted in the vineyard and on arrival in the winery to remove dehydrated berries.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (15 C).
Length of maceration: 16 days.
Cap-punching: very few. No pumping-over.
Length: 9 months
Type: in barrels.
Percentage of new barrels: 30%
Toasting: long and gentle heat, without charring.
Source of wood: Allier
Racking: No racking
Light and soft filtration. No fining.
May 27th, 2004
Limited to 3,139 bottles, 30 magnums, 4 jeroboams and 2 rehoboams.