Harvest date: September 17th to 18th, 2000.
Selection: In the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast or enzyme addition.
Maceration: pre-fermentation, cold.
Length of maceration: 20 days.
Pigeage: cap-punching twice a day.
Length: 16 months.
Type: In barrels.
Percentage of new barrels: 30%.
Toasting: Long and gentle heat, without charring.
Source of wood: Bertranges forest, Nevers and Allier.
New barrels racked once.
Fining, filtration: none – but enzyme addition during summer 2001.
Mise en bouteille
February 6th, 2002.
Limited to 2,000 bottles and 30 magnums.