Harvest date: September 26th 2016 (flower day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 4.5 hl/ha
Pressing: whole bunches for 2 hours 30.
Settling: 12 hours
Starting fermentation in stainless steel tank and the end in oak barrels.
Length: 9 months in oak barrels and 2 month in tank.
Percentage of barrels: 100% 1 year’s oak barrel
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 17th, 2017. (fruit day)
Limited to 289 bottles.