Harvest date: September 23rd, 2005
Selection: hand-sorted in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (15° C).
Length of maceration: 17 days.
Cap-punched and pumped-over once a day until mid-fermentation.
Length: 16 months
Type: in barrels.
Percentage of new barrels: 30 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier
New barrels racked once in July 2006.
Light and soft filtration. No fining.
Mise en bouteille
January 10th, 2007.
Limited to 1.760 bottles.