The Beaumes de Venise Laurus is prepared according to very specific methods. Once the grapes reach optimum maturity, they are picked and placed in small cases to avoid any damage. A portion of the grapes undergoes a short cold-maceration prior to low-temperature fermentations (16°/18°C. max). This is to maximise the extraction of the delicate floral aromas contained in the Muscat grape. Once the residual sugar level reaches 115 gr/liter, fermentation is stopped with the addition of a small volume of grape alcohol. This freezes the process and preserves the extraodinary character of the Muscat.