The grapes affected with noble rot are picked in the cool of the morning from early to mid-November and are taken to the winery in perforated crates. A long, gentle cycle in the pneumatic press extracts the finest must before the press juice is discarded. Following a light settling, alcoholic fermentation takes place in oak barrels (40% new, 30% second- fill, 30% third-fill) over a period of many weeks. As soon as the ideal optimal sugar-acidity balance is reached, the fermentation process is stopped by reducing the temperature and gives way to a long, slow period of elevage. The wine is matured on the lees in the vinification barrel; regular lees stirring ensures that the lees remain in suspension. An eight to ten month period is required for the Manseng grape varieties to open up aromatically and for the rich syrupiness to blend thoroughly into the body of the wine.