Harvest date: September 26th, 2012. (leaf day)
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 24 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: 38%
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
By gravity January 22nd, 2014 (root day) Limited to 1926 bottles.