# Vougeot Le Clos Blanc de Vougeot 2007

Harvest

Harvest date: September 14th, 2007 ( flower day).
Healthy crop.
Selection: hand-sorted in the vineyard and on arrival in the winery.

Vinification

Pressing of entire clusters for 2h30.
Settling: 24 hours at 12°C
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months
Pneumatic press.

Ageing

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.

Bottling

By gravity.
March 24th, 2009.
Limited to 13.980 bottles, 460 magnums, 539 half-bottles, 18 jeroboams and 6 reoboams.


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