Harvest date: October 2nd 2013 (fruit day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Pressing: whole bunches for 2 hours 30.
Settling: 1 night
Starting fermentation in stainless steel tank and the end in oak barrels.
Lenth: 9 months in oak barrels and 1 month in tank.
Percentage of new barrels: 25 %
Toasting: medium heat.
Source of wood: Allier, 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
July 22th, 2013. (flower day)
Limited to 1155 bottles.