Harvest date: September 13th, 2007 (roots day).
Selection: 21% 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 5 days.
Length of maceration: 16 days.
Cap-punched once a day until mid-fermentation and ligth pumping-over until the end of maceration.
Pressing with the vertical press.
Length: 15 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: gentle and slow.
Source of wood: Allier, Cîteaux
One part of the new barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
November 11th, 2008.
Limited to 1.390 bottles and 30 magnums.