Harvest date: October 7th, 2008 (fruit 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: 21 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
Light and soft filtration. No fining.
Mise en bouteille
January 5th, 2010 (Fruit Day).
Limited to 1.095 bottles and 30 magnums.