The grapes are slowly attacked by botrytis cinerea, or “noble rot”, towards the end of the growing season. They are then harvested in several waves, and picked only when perfectly ripe and botrytised. Depending on the vintage, pickers may need to go through the vineyard from 4 to 8 times.RayneVigneau owns a brand new wine press, where each lot, carefully selected, is
slowly squeezed. The resulting juice(must)isallowedtosettlefor24hours before
being poured into barrels (part of them are new oak) where fermentation will take place. This lasts for between 2 and 4 weeks in a cellar whose temperature is controlled. The wine spends between 12 and 18monthsin barrels (50 % of which are new oak), and isthen blended and bottled.