# Corton Le Clos du Roi 2006


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

By gravity.
February 27th, 2008.
Limited to 2.090 bottles, 60 magnums, 13 jeroboams and 7 rehoboams.