Harvest date: September 27th, 2008 (roots day).
Hand-sorted in the vineyard and on arrival in the winery: 10%
Harvest 100% de-stemmed, not crushed and vatted by gravitaty.
No yeast addition. Gravity vated.
Maceration: pre-fermentation, cold (12-15° C) during 5 days.
Vatting-time: 22 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: 13 months
Type: in barrels.
Percentage of new barrels: 37%
Toasting: long and slow.
Source of wood: Citeaux, Allier, Tronçais
All the new barrels racked.
Light and soft filtration. No fining.
December 15th, 2009.
Limited to 2.320 bottles, 60 magnums, 2 jeroboams and 2 rehoboams.