Harvest date: September 14th, 2007 ( flower day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressing of entire clusters for 2h30.
Settling: 24 hours at 12°C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months
Length: 18 months in barrels.
Percentage of new barrels: 30%
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 in September and the tanks in December.
Light fining with bentonite. Soft filtration.
March 24th, 2009.
Limited to 13.980 bottles, 460 magnums, 539 half-bottles, 18 jeroboams and 6 reoboams.