This sweet wine is obtained from grapes harvested with the greatest precaution, at the very beginning of the harvest. The most beautiful bunches, very ripe and very healthy, are chosen among our old vines, then transported delicately in a ventilated, unheated room.
These golden bunches, without any mould will be arranged on racks until January or February.
During this long period of natural pasturing, the grapes transform themselves deeply. It loses a large part of its water and concentrates in sugar, at the same time as a slow maceration takes place which gives the Wine of Straw its 'taste of fruit', fundamental element of its flavour.
The very slow pressing, will offer a must, whose concentration in sugar is of the order of 320 to 420g/L. Only 18 to 25L of juice are obtained with 100kg of grapes picked!
This must will ferment slowly for many months. The fermentation will stop naturally when the wine reaches between 14 to 16°C of alcohol retaining 90 to 130g of unprocessed sugar. Then 24 months, of aging in oak barrel, before the bottling exclusively of 37.5cl.