Harvest date: September 19th, 2000
Selection: In the vineyard and on arrival in the vat-room.
Harvest de-stemmed, not crushed.
No yeast or enzyme addition.
Maceration: pre-fermentation, cold.
Length of maceration: 20 days.
Pigeage: crust broken three times a day.
Length: 14 months.
Type: In barrels.
Percentage of new barrels: 40%.
Toasting: Long and gentle heat, without charring.
Source of wood: Bertranges forest, Nevers.
No fining, no filtration.
Mise en bouteille
17th, December 2001
Limited to 1,754 bottles.