Harvest date: September 7th, 2017. (leaf day)
Selection: hand-sorted in the vineyard and on arrival in the winery.
Yield: 47 hl/ha
25% 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: 23 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 + 1 month in stainlessteel tank
Type: in oak barrels.
Percentage of new barrels: 40%
Toasting: long and gentle heat, without charring.
Source of wood: Cîteaux , Tronçais
Alls barrels racked
Light and soft filtration. No fining.
Mise en bouteille
February 5th and 6th , 2019 (root and flower day)
Limited to 3682 bottles and 120 magnums.