Harvest date: October 4,5,8th, 2013 (leaf day).
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 15 hl/Ha
Harvest 90% de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) during 5 days.
Length of maceration: 20 days.
Cap-punched once a day until mid-fermentation and light pumping-over until the end of maceration.
Pressing with the vertical press.
Length: 15 months
Type: in barrels.
Percentage of new barrels: 33%
Toasting: gentle and slow.
Source of wood: Cîteaux
All barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
December 17th, 2014. (root Day)
Limited to 3466 bottles.