Harvest date: September 20th, 2000.
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: 11 months.
Type: In barrels.
Percentage of new barrels: 25%.
Toasting: Medium heat.
Source of wood: Allier
Stirred on lees once a week until March.
Fining: Casein + bentonite – filtration with Kieselgûhr
Mise en bouteille
September 13th and 14th, 2001.
Limited to 3,194 bottles.