Harvest date: September 16th and 27th, 2002
Selection: in the vineyard and on arrival in the winery.
Pressing: Pressing: whole bunches, 2:30 hours.
Settling: 12 h at 15 C
Slow and complete fermentation in barrels. Alcoholic fermentation: 4 months and malolactic fermentation until spring 2002.
Length: 11 months
Type: in barrels
Percentage of new barrels: 30 %
Toasting: medium heat
Source of wood : Allier
Stirred on lees once a week until December
One racking for the new barrels in September
Light fining with bentonite. Filtration on soil.
Mise en bouteille
On August 29th, 2003
Limited to 4.761 bottles.