# Vougeot Clos du Prieuré White 2005


Harvest date: September 15th and 22nd, 2005.
Meticulously hand-sorted.


Pressurage of entire clusters for 2 hours 30.
Settling: 24 hours
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until March 2006.


Length: 12 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Once a week from December 2005 to April 2006, stirring of the lees.
No barrels racked.
Light and soft fining with bentonite and casein. Rough filtration.


By gravity.
August 29th, 2006.
Limited to 3.353 bottles, 30 magnums, 4 jeroboams and 1 rehoboam.


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