The production of Vin Paillé is performed in four stages :
grape-picking, drying of the grapes, subsequent grape-pressing and maturing of the wine.
The wooden racks are left to rest for about two months in a well aerated barn.
During this time, the grapes loose much of their water thereby concentrating their aroma and sugars.
About 7 kilograms of grapes are required to produce one liter of Vin Paillé.
Photographs of the harvest at the Domaine du Bas Queyssac
Vin Paillé has been produced at the Domaine du Bas Queyssac for over a century.
Jean Louis Roche has inherited a long tradition of wine-making. The result is a Vin Paillé of
Diploma delivered to Louis Roche in 1922.