e devote painstaking attention to the harvest, as a key event in Sauternes vineyards.
The grapes are all picked one by one, and we go through the vineyard as often as required (5 to 7 times over a 2-month period) to pick only those grapes that have been roasted by the botrytis.

The harvest is collected in trug baskets, and then brought to the cellar for pressing in the vertical press. The grape juice is left to ferment in barrels.

The wines are left to rest during barrel-ageing over an 18-36 month period, depending on the features and requirements of each batch.
The wine is not filtered during ageing, although it is regularly racked.
Then, after regular tasting, various batches are blended prior to bottling.