# Vougeot Le Clos du Prieuré White Monopole 2006

Harvest

Harvest date: September 23rd, 2006.
Healthy crop.
Selection: hand-sorted in the vineyard and on arrival in the winery.

Vinification

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.

Ageing

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.

Bottling

By gravity.
November 26th, 2007.
Limited to 3.620 bottles, 30 magnums, 4 jeroboams and 1 rehoboam.


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