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The secrets of Noilly Prat. Its development is complex and aims to restore the taste of wine imported by boat and on deck exposed to the sun and spray. Two white wines from the Languedoc, Picpoul and Clairette are aged separately in oak barrels of Canada used because its white sap does not color the wine and its dense fiber leaves little room for evaporation. After eight months, they are transferred into halves hogsheads, barrels of Limousin oak (more porous), and spend a year outdoors. After this long period of aging in which 6% of the contents of barrels evaporates (this is the "angel's share"), the wines are blended according to a specific assay, then adds mistelles and alcoholates lemon and raspberry. Then begins in the "secret room", the last step of the production, that of maceration. Twenty plants and herbs from around the world are used in an undisclosed dosage.