Harvest date: September 18th, 2002
Selection: in the vineyard and on arrival in the winery.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold.
Length of maceration: 25 days.
Cap-punching: twice a day.
Length: 16 months
Type: in barrels
Percentage of new barrels: 90 %
Toasting: Long and gentle heat, without charring.
Source of wood : Nevers, forêt de Bertranges
Racking: new barrels racked once in September.
Fining, filtration: none – but enzyme addition at the end
Mise en bouteille
On February 3rd, 2004
Limited to 1.431 bottles, 18 magnums, 1 jeroboam and 1 rehoboam.