Harvest date: September 12th, 2009. (Root day)
Healthy crop. No sorting.
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: 25 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: 16 months
Type: in barrels.
Percentage of new barrels: 42 %
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 22nd, 2011. (Root day)
Limited to 1841 bottles and 90 magnums.