Occasionally, in the top years, the sweeter Première Trie level is made from a berry-by-berry selection of the very ripest (often botrytis affected) grapes. The balance is frequently dumbfounding and these mouth-watering, racy, transparent wines represent some of the greatest whites of France. Première Trie can work with fruit-based desserts, but don't match it with anything too sweet (it's better with cheeses). The 2018 finished with 95 g/L residual.