# Vougeot Le Clos Blanc de Vougeot 2008


Harvest date: September 26th, 2008and 2nd , 4th and 6th October  ( flower & fruit day).
Healthy crop.
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
Pneumatic press.


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.
No racked.
Light fining and soft filtration.


By gravity.
May 5th and 6th, 2010.
Limited to 10 502 bottles, 600 magnums, 612 half-bottles, 30 jeroboams and 10 rehoboams.


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