Harvest date: September 4th, 2007.
Selection: hand-sorted in the vineyard and on arrival in the winery, 20%.
Harvest de-stemmed, not crushed and vatted by gravitaty.
No yeast addition.
Maceration: pre-fermentation, cold (12-15°C) for 5 days.
Length of maceration: 25 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: 18 months
Type: in barrels.
Percentage of new barrels: 50 %
Toasting: long and slow.
Source of wood: Allier, Nevers and Tronçais
One part of the new barrels racked.
Light and soft filtration. No fining.
Mise en bouteille
February 20th, 2009.
Limited to 1.325 bottles, 37 magnums, 5 jeroboams and 4 rehoboams