# Beaune 2000


Harvest date: September 20th, 2000. 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: 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.