Harvest date: September 18th, 2014. (flower day)
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 39 hl/ha
Harvest de-stemmed at 70%, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) during 6 days.
Length of maceration: 22 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: 55%
Toasting: long and gentle heat, without charring.
Source of wood: Cîteaux , Tronçais
Alls barrels racked
Light and soft filtration. No fining.
Mise en bouteille
January 27th, 2016 (fruit day)
Limited to 4103 bottles and 66 magnums.