# Beaune 2001


Harvest date: October 3rd, 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: 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.