||The 2009 vintage was born under the double sign of precocity and warmth. The buds opened about 10 days earlier than usual. The plants carried on being ahead of time all along the summer. A fast blossoming explains why the ripeness of the berries was homogeneous. The temperatures have been higher than normal constantly from April to harvest time. The month before harvest was exceptionally hot and dry. This weather explains the extremely high level of ripeness in the grapes as well as their impeccable state of health.
||De-stemming and vatting in concrete tanks. Yeast addition with selected fermenting yeast after 24 to 48h. Temperature controlled fermentation (max. 32°C)
||Pumping over twice a day (morning and evening) until the middle of the fermentation process. Mechanical punching down of the cap twice a day until de-vatting. Decanting the wine for a few days in a tank, followed by the casking
||The transfer into barrels takes place a few days after de-vatting for an eighteen-month stay. The balance between new barrels and barrels having already been used for a previous vintage depends on the level of appellation and the vintage.