Traditional vinification and cultivation method. The grapes are harvested manually at the end of October, under state control. The grapes are then matured in order to get a very high level of sugar concentration (above 244g of sugar/litre) which gives the potential to reach an alcoholic level of 14.5°. The grapes are then progressively pressed in a pneumatic press in order to extract the juice and aromas.

The naturally present yeast on the grapes will start the alcoholic fermentation process that will change the grape juice into wine. Temperature controls are conducted throughout the fermentation process in order to guarantee persistence and balance. Two to three months after the fermentation process, the wine is racked in order to start maturing. Before bottling, each vat is filtered in order to guarantee the organic stability and conservation of the wine.

The wine is kept in cellars for two years during which it undergoes multiple tests and blind tastings. If it meets the quality and standards expected, it will earn the right to be labelled as “Vendanges Tardives” (Late Harvest).