Wines from the Gros Plant appellation can be vinified 'on their lees', a method first developed at the beginning of the 20th century. At this time, local tradition dictated that winemakers keep back a barrel of their finest wine to celebrate family occasions. Called a "barrique de noce" (wedding barrel), the wine waskept without "racking" - i.e. without the removal of sediment, or lees. After fermentation. the wine remained on its lees for 4-5 months. During this time, the yeast cells underwent a process called autolysis, which, winegrowers noticed, gave the wine a full, rounded character.