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