# Vougeot Clos du Prieuré White 2008


Harvest date: September 29th, 2008 (root day).
Healthy crop.
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
Pneumatic press.


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.


By gravity.
May 4th, 2010. (Fruit Day)
Limited to 2.504 bottles, 30 magnums, 4 jeroboams and 1 rehoboam.


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