Harvest date: September 23rd, 2006.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire clusters for 2 hours 30.
Settling: 24 hours at 12°C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until April.
Length: 13 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Stirring of the lees: once a month during the fruit days and rising moon until March.
New barrels racked once at the end of May.
Light fining with bentonite. Soft filtration.
November 26th, 2007.
Limited to 3.620 bottles, 30 magnums, 4 jeroboams and 1 rehoboam.