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• THE VINEYARDS •
... Each year the fruit of the vine patiently awaits the progressive invasion of the noble fungus called botrytis cinerea. The vintage, in accordance with tradition, is still brought in by hand by means of successive selective pickings. Each individual grape is only snipped off once it has achieved a perfect state of "rôti", that is to say, when it is shrivelled up and fully concentrated. 5 to 8 pickings are usually necessary. This varies depending upon all the combined conditions for making great Sauternes. The average size of the vintage is minimal and is situated between 9 and 12 hectolitres per hectare.
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