Low yields and the exclusive inclusion of only those grapes which have been botrytised contributes to the depth and concentration of fruit. Mostly Semillon with about five percent Sauvignon Blanc grown to vines averaging forty years of age planted to chalky clay soils. The vines often produce the lowest yields as grapes tend to wither when they are over ripened. The harvest is done entirely by hand with several selective pickings for the collection of only those botrytised grapes which have a high concentration of sugar. The grapes are pressed and the must is put into cement vats where the alcoholic fermentation starts. After the addition of pure alcohol, the wine is aged in vats, completely unoaked, for six months.