LUCIEN CROCHET

The grapes were hand-picked and sorted in the vineyard before being brought to the winery in 40 kg crates. They were table-sorted at the winery and were completely destemmed. A belt was used to transfer the grapes to the tanks. Cold pre-fermentation maceration lasted 6 days and alcoholic fermentation took place under controlled temperatures for 7 days followed by post-fermentation maceration for 3 days. Regular punching of the cap and pumping over of the must. A belt was used for devatting. The grapes were then pressed very gently using a pneumatic press. Ageing: 40% in new oak, 40% in one-year-old barrels and 20 % in two-year-old barrels. Bottled in March 2005.