Harvest date: September 9th, 2011. (Fruit day)
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: 17 months
Type: in oak barrels.
Percentage of new barrels: 33 %
Toasting: long and gentle heat, without charring.
Source of wood: Allier “grains fins”, Tronçais
Alls barrels racked
Light and soft filtration. No fining.
Mise en bouteille
February 5th, 2013 (Leaf day)
Limited to 1770 bottles.