Harvest date: September 27th to October 4th, 2001
Selection: in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast 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: Allier
Racking: New barrels racked once.
Fining / Filtration: none – but enzyme addition at the end
Mise en bouteille
February 14th, 2003
Limited to 1,907 bottles and 31 magnums.