Harvest date: September 14th, 2000.
Selection: In the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed.
No yeast or enzyme addition.
Maceration: Pre-fermentation, cold.
Length of maceration: 20 days.
Pigeage: Cap punching twice a day.
Length: 17 months.
Type: In barrels.
Percentage of new barrels: 60%.
Toasting: Long and gentle heat, without charring.
Source of wood: Bertranges forest, Nevers.
Racking: New barrels racked once.
Enzyme addition during Summer 2001.
No fining, no filtration.
Mise en bouteille
February 7th 2002.
Limited to 1,710 bottles, 24 magnums, 1 jeroboam, 1 reoboam.