| Origin |
Premeaux Prissey (France) |
| Harvest |
September 4 and 5nd, hand-sorted in the vinyard and on arrival in the winery. |
| Vinification |
35% of whole grapes, not crushed. No yeast addition. Maceration: pre-fermentation, cold (12-15°C) for 5 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. |
| Ageing |
16 months in oak barrels ( 35% of new barrels). Toasting: long and gentle heat, without charring. Light and soft filtration. No fining. |