Harvest date: August 22nd, 25th and 27th, 2003
Stunning harvest with some presence of burned, overheated, dehydrated grapes caused by scorching heat.
Selection: hand-sorted in the vineyard and on arrival in the winery to remove dehydrated berries.
Pressing: whole bunches, upholding higher levels of presssure for longer than usual.
Settling: 24 h at 15 C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until spring 2004.
Length: 13 months in barrels and 5 months in stainless steel tanks.
Percentage of new barrels: 30 % until July. 0 % after.
Toasting: medium heat.
Source of wood: Allier
No stirring of the lees.
One racking for the new barrels in July only.
Light fining with bentonite. Filtration on soil.
February 23rd, 2005
Limited to 620 half-bottles, 5,064 bottles, 181 magnums and 10 jeroboams.