Harvest date: September 24th, 2005.
Pressing: whole bunches for 2 hours 30.
Settling: 24 hours
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until March 2006.
Length: 12 months in barrels
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Once a week from December 2005 to April 2006, stirring of the lees.
No barrels racked.
Light and soft fining with bentonite and casein. Rough filtration.
Mise en bouteille
August 28th, 2006.
Limited to 3.462 bottles.