Harvest date: September 22nd and 23rd, 2006.
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressing: whole bunches for 2 hours 30.
Settling: 16 hours at 12°
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months and malolactic fermentation until April.
Length: 14 months in barrels
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier
Stirring of the lees: once a month during the fruit days and rising moon until March.
New barrels racked at the end of May.
Light and soft fining with bentonite. Soft filtration.
Mise en bouteille
November 26th, 2007.
Limited to 3.462 bottles.