Harvest date: September 27th, 2010. (Fruit day) Healthy crop.
Selection: 15% hand-sorted in the vineyard and on arrival in the winery. Yield: 23 hl/ha
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: 17 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 oak barrels.
Percentage of new barrels: 33 %
Toasting: long and gentle heat, without charring. Source of wood: Allier grains fins , Tronçais No rackling
Light and soft filtration. No fining.
Mise en bouteille
January 18th, 2012. (Leaf day)
Limited to 1612 bottles and 60 magnums.