系选用生长期较长的纯种酿酒葡萄，在十一月或十二月的某的凌晨四点气温达到冷下8度时手工逐颗采摘。这种葡萄晚秋时仍可保留在葡萄藤上，并且随着其表面附着的贵霉菌对水分的不断吸收，使葡萄的含糖量大增。贵霉菌在吸收水分的同时还释放出多种酶令葡萄产生极其复杂又极其难得的香味.Picked by hand someday during November or December under the temperature of -8℃at 4 o’clock in the morning from grape which has longer growing period and can remain on the vine late autumn. Due to the extract of water by an noble mould on the surface of grape, sugar content increased tremendously. While extracting water, the mould give out lots of enzymes that produce more complex and unique aromas.