Alcohol: 12.9%
Harvest Date: 29 September 2004
Harvest Sugar: 24.8 Brix
Fermentation techniques: Prise de Mousse yeast, Fermentation on untoasted Alliers oak
Elevage details:
Malolactic fermentation suppressed
Weekly bâtonnage six months
Alcohol adjusted via recombinatory distillation of reverse osmosis permeate to “sweet spot” at 12.9 %
TA 6.8 g/L
pH 3.48 at bottling
Production: 168 cases

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