Harvest date: from September 13th to 15th and on the 20th, 2005.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire slusters for 2h30.
Settling: 24 h
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until March 2006.
Length: 18 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Once a week from December to April, stirring of the lees.
New barrels racked once in August.
Light and soft fining with bentonite and casein. Rough filtration.
March 13th and 14th, 2007.
Limited to 8 027 bottles, 400 magnums, 18 jeroboams, 8 rehoboams and 552 half-bottles.