Harvest date: September 26th, 2008and 2nd , 4th and 6th October ( flower & fruit day).
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
Length: 20 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 December.
Light fining and soft filtration.
May 5th and 6th, 2010.
Limited to 10 502 bottles, 600 magnums, 612 half-bottles, 30 jeroboams and 10 rehoboams.