Harvest date: September 27th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: 20% 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 (12-15°C) during 6 days.
Length of maceration: 28 days.
Cap-punched once a day until mid-fermentation and ligth pumping-over until the end of maceration.
Pressing with the new vertical press.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 40 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier, Cîteaux
All barrels racked at the end of May.
Light and soft filtration. No fining.
Mise en bouteille
February 28th, 2008.
Limited to 2.020 bottles.