# Beaune 1999


Harvest date: September 22nd to 23rd , 1999. Healthy crop. Selection: In the vineyard and on arrival in the winery.


Pressing: whole bunches, 2½ hours Settling: 12 hours at 15°C. Fermentation: Slow and complete fermentation in barrels No yeast or enzyme addition.


Length: 18 months. Type: In barrels. Percentage of new barrels: 30%. Toasting: Medium heat. Source of wood: Allier and Vosges Stirred on lees once a week until March. New barrels racked once.

Mise en bouteille

April 2001 Limited to 3,150 bottles