# Vougeot Le Clos du Prieuré Red 2005


Harvest date: September 22nd and 30th, 2005.
Meticulously hand-sorted.


Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold  (15° C).
Length of maceration: 17 days.
Cap-punched and pumped-over once a day until mid-fermentation.


Length: 12 months
Type: in barrels.
Percentage of new barrels: 30%
Toasting: long and gentle heat, without charring.
Source of wood: Allier
New barrels racked once in July 2006.
Light and soft filtration. No fining.


By gravity.
August 31st and September 1st, 2006.
Limited to 4.008 bottles, 30 magnums, 1 jeroboam and 2 rehoboams.


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