Patience, High Standards, and Respect guide our every step. From January to September, all our work is focused on obtaining perfectly ripe and healthy grapes, essential for achieving impeccable noble rot, achievable only through strict yield control. The harvest is entirely manual, with careful sorting for sweet wines. This exacting standard leads us to visit the vineyards several times each year to select, sometimes berry by berry, the berries at the ideal stage of botrytization. This process takes several weeks. The grapes are then slowly pressed to extract the juice under optimal conditions. The juice flows by gravity. After settling, these juices will ferment in oak barrels or vats, for many months for the richest batches. Aging – between 12 and 36 months – will complete the process. No decisive decision is made without prior tasting; respect for the terroir and the grapes is at the heart of our approach.