Harvest date: October 3rd, 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: 14 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.
Fining/Filtration: no fining – Filtration with Kieselgûhr
Mise en bouteille
February 26th, 2003.
Limited to 2,756 bottles.