# Corton Le Clos du Roi 2017


Harvest date: September 5th , 2017. (root day) Hand-sorted in the vineyard and on arrival in the winery. Yield: 34 hl/ha


44% of whole grapes, not crushed and vatted by gravitaty. No yeast addition. Maceration: pre-fermentation, cold (12-15°C) for 5 days. Length of maceration: 23 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: 16 months + 1 month on stainlessteel tank Type: in oak barrels. Percentage of new barrels: 42 % Toasting: long and slow. Source of wood: Tronçais, Cîteaux All barrels racked. Light and soft filtration. No fining.

Mise en bouteille

By gravity. February 5th and 12th, 2019. (root and fruit days) Limited to 2041 bottles, 66 magnums.