It’s a 2° difference in the temperature between the two rivers in this region that creates a moist microclimate which in turn encourages the growth of a special fungi.
It is the fungus, Botrytis cinerea, “Noble Rot” that infects, rots and concentrates the grapes which go to make the most expensive wines in the world.
Fortunately, we had Ms Florence Bernard of Chateau Gravas, from six generations of winemakers, to inform us about everything Sauternes. The grapes are picked berry by berry in harvests called “tries”. The secret of the wine is balance the sweetness with acidity so its not sickly.
Our digs are a converted Chateau.
If you peek into the kitchens, you can see where the grape juice was stored for fermentation.