Harvest date: September 24th and 27th 2012 (node lunar and fruit day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 23 hl/ha
Pressing: whole bunches for 2 hours 30.
Settling: 1 night
Starting fermentation in stainless steel tank and the end in oak barrels.
Lenth: 10 months in oak barrels and three months in tank.
Percentage of new barrels: 40 % Toasting: medium heat.
Source of wood: Allier grains fins, Cîteaux.
Stirring of the lees: One times per month during the fruit days and rising moon until December.
Racked in tank one month before the bottling .
Light fining with bentonite and fishglue.Soft filtration.
Mise en bouteille
September 9rd, 2013. (root day) By gravity.
Limited to 2180 bottles.