Harvest date: September 26th and 30th September , 2008 (root day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressing: whole bunches for 2 hours 34.
Settling: 18 hours at 12°
Slow and complete fermentation in barrels.
Alcoholic fermentation: 4 months.
Lenth: 20 months in barrels
Percentage of new barrels: 35 %
Toasting: medium heat.
Source of wood: Allier
Stirring of the lees: Four times per month during the fruit days and rising moon until December.
Racked in tank in March.
No fining. Soft filtration.
Mise en bouteille
May 3rd, 2010.
Limited to 3.040 bottles.