Harvest date: September 11th, 2007 (node and roots day).
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.
Length: 14 months in barrels
Percentage of new barrels: 30 %
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 in September.
No fining. Soft filtration.
Mise en bouteille
December 17th, 2008.
Limited to 5.169 btls.