Harvest date: September 22nd to 23rd , 1999.
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
Limited to 3,150 bottles