# Corton Le Clos du Roi 2008


Harvest date: October 1st, 2008. (Roots day)
Selection: hand-sorted in the vineyard and on arrival in the winery, 22%.


Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 5 days.
Length of maceration: 28 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the vertical press.


Length: 15 months
Type: in barrels.
Percentage of new barrels: 60 %
Toasting: long and slow.
Source of wood: Allier, Nevers and Tronçais
One part of the new barrels racked.
Light and soft filtration. No fining.

Mise en bouteille

By gravity.
January 6th, 2010. (Roots Day)
Limited to 1.360 bottles, 30 magnums, 3 jeroboams and 2 rehoboams.