| Vineyard: | Les Porroux (Pinot Noir) |
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| Growing season: | 2006 |
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| Yield: | 22hl / ha |
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| Viticulture: | Guyot pruning (6 + 2) |
| Hedging at 1.35m |
| Certified organic spray program |
| Green-harvest early August (~20% removed) |
| Harvest 29th September 2006 |
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| Vinification: | 12.7% potential alcohol. No chaptalisation |
| Bunch by bunch sorting on vibrating table |
| 7-day pre-fermentation maceration at 15ºC |
| 18 day long fermentation and maceration peaking at 25ºC |
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| Ageing: | 6 months in a one-year-old DAMY barrel before being racked into a neutral (2001) TARANSAUD barrel |
| Malolactic fermentation finished by January 2007 |
| Bottled January 23rd 2008 without fining or filtration |
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| Alcohol: | 12.7% |
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| pH: | 3.31 |
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| Volatile Acidity: | 0.48g/l |
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| CO2: | 550mg/l |
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| Total production: | 283 bottles |
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| Labels: |   |
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