This wine is a blend of Sauvignon Blanc, Muscat Canelli and Chardonnay all harvested well past the point of traditional ripeness. The grapes—more accurately, moldy raisins—were harvested on average at 35 ̊ Brix. After an aggressive pressing to extract what little juice they had to offer, the wine was left to ferment at its own pace without intervention from a meddling winemaker. After about five weeks, the yeast called it quits and the fermentation ended. The wine was then transferred to French oak barrels from the Alain Foquet cooperage that are widely used in the Sauternes AOC. The wine remained in-barrel until filtration and bottling on 5th of March.