Harvest date: from September 24th to 27th and on October 7th, 2004.
Meticulously hand-sorted. Almost 30 % of the harvest eliminated because of the oïdium and the rot.
Pressurage of entire clusters. Pressure levels maintained higher and longer than usual.
Settling: 24 h at 15° C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until March 2005.
Length: 16 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Once a week from Christmas to Easter, stirring of the lees.
Barrels racked once after the malolactic fermentation.
Light and soft fining with bentonite and casein. Rough earth filtration.
April 11th and 13th, 2006.
Limited to 13.720 bottles, 368 magnums, 18 jeroboams, 3 rehoboams and 600 half-bottles.