Harvest date: September 1st, 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.
Pressing: whole bunches, upholding higher levels of presssure for longer than usual.
Settling: 24 h at 15 C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until spring 2004.
Length: 13 months in barrels and 5 months in stainless steel tanks.
Percentage of new barrels: 30 % until July. 0 % after.
Toasting: medium heat.
Source of wood: Allier
No stirring of the lees.
One racking for the new barrels in July only.
Light fining with bentonite. Filtration on soil.
March 24th, 2005
Limited to 4,066 bottles and 24 magnums.