Harvest date: from September 19th, 20th and 23rd, 2006.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressurage of entire slusters for 2h30.
Settling: 24 hours at 12°C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until April.
Length: 18 months in barrels.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier and Cîteaux
Stirring of the lees: once a month during the fruit days and rising moon until March.
New barrels racked once at the end of May.
Light fining with bentonite. Soft filtration.
March 31st and April 1st, 2008.
Limited to 10.010 bottles, 392 magnums, 552 half-bottles, 18 jeroboams and 6 reoboams.