Harvest date: September 29th, 2008 (root day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire clusters for 2 hours 30.
Settling: 22 hours at 12°C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months
Length: 20 months in barrels.
Percentage of new barrels: 50 %
Toasting: medium heat.
Source of wood: Allier and Cîteaux
Stirring of the lees: once a month during the fruit days and rising moon until December.
No barrels racked.
No fining and soft filtration.
May 4th, 2010. (Fruit Day)
Limited to 2.504 bottles, 30 magnums, 4 jeroboams and 1 rehoboam.