The 'R' de Rieussec is produced from plots that do not have the required amount of botrytization, and by sorting the healthy grapes on the other plots. Fermentation takes place in 20% new barrels. This technique gives the wine great potential for aging, while preserving its freshness and the grape's fruity essence. From the winery, "Wines are fermented in barrels. The yields are sorted and each parcel is identified and isolated in a batch of barrels, in order to judge whether or not it can be used in the Grand Vin after fermentation. Several tastings from each barrel are then performed in order to ensure a rigorous selection for the Grand Vin. The cellars are located in the heart of the Château Rieussec vineyard at Fargues. Each vintage ages in oak barrels produced mostly at DBR’s cooperage. Half of them are renewed every year. The length of ageing in barrels varies from 16 to 26 months, during which the wines are periodically racked. The wines are bottled at the Château. Production at Château Rieussec and Carmes de Rieussec varies a great deal depending on the vintage, but on average it is 12,000 cases per year. Rieussec also produces small quantities of a dry white wine, “R” de Rieussec."