The quince trees on Laurent’s estate are ungrafted making the fruits significantly smaller than their grafted counterparts. They are left to fully ripen and even fall from the tree. Laurent will wait until they are dried (passerillé). They are then hand-brushed, fully destemmed, and quartered with bitter components removed. The flesh is then put into an eau-de-vie of Folle Noire grapes and left to macerate until the quince quality is fully extracted. This is then racked and the “pomace” is pressed and redistilled into a marc. This marc is then added back to the liqueur. Any adjustment in sugar is done with Folle Noire grape sugar.