Harvest date: September 29th, 2006.
Healthy crop but with a few rot homes because of the weather in August, cool and rainy.
Selection: hand-sorted in the vineyard and on arrival in the winery, 15%.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 6 days.
Length of maceration: 22 days.
Cap-punched once a day until mid-fermentation and a light pumping-over until the end of vatting time.
Pressing with the new vertical press.
Length: 17 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and slow.
Source of wood: Allier and Tronçais
All barrels racked in october.
Light and soft filtration. No fining.
Mise en bouteille
February 27th, 2008.
Limited to 2.090 bottles, 60 magnums, 13 jeroboams and 7 rehoboams.