The south-west orientation of the vines in the Coteaux du Layon, combined with the natural morning mists that come off the Layon leads to a natural onset of botrytis. Winemaker Claude Papin harvests continually over two months, taking only the grapes that are at their peak of botrytisation on each of several passes that he makes for each row of vines. He then naturally ferments as slowly as possible, without the addition of sugar, in order to keep as much purity of expression as he can. This gives wines that have a great balance of sweetness and acidity. In late 2011 Papin’s ongoing efforts to see greater recognition of the sweet wines of Anjou were rewarded, with the approval of Grand Cru status for Quarts de Chaume (making it the first Grand Cru in the Loire) and Premier Cru status for Coteaux du Layon.