Harvest date: September 28th, 2016. (fruit day)
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 12.5 hl/ha
100% of whole bunches, 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 ligth pumping-over until the end of maceration.
Pressing with the new vertical press.
Length: 14 months
Type: in oak barrels.
Percentage of new barrels: 36%
Toasting: long and gentle heat, without charring.
Source of wood: Cîteaux , Tronçais
Alls barrels racked
Light and soft filtration. No fining.
Mise en bouteille
December 12th, 2017 (root day)
Limited to 1605 bottles.