All our sweet wines depend almost entirely on it, but this microscopic fungus is capable of both the best and the worst, depending on its environment. It requires alternating morning mists to develop and sunshine (or wind) for the rest of the day to evaporate the water. Without the former, botrytis doesn't develop. If the latter doesn't appear, the humidity stagnates: noble rot then becomes grey rot. The magic of the Tirecul terroir allows us to achieve this delicate balance every year. This fungus attacks the grape's skin, perforating it to penetrate the berry. The water contained in the pulp can then evaporate. By colonizing this pulp, it changes the color and, above all, the taste, while significantly reducing the sugar content! But in this way, a new grape emerges, leaving only some of the water to evaporate. At this stage, the grapes become extremely sweet yet vibrant, with an inimitable flavor: a true delight! This is what distinguishes botrytization from raisining: it is not simply the concentration of ripe grapes, but a genuine biological transformation, resulting in unparalleled aromatic complexity and structure.