Delicious exclusive sweet white wines are produced in these areas. The wines here are made from the Sémillon and Sauvignon blanc with noble rot, caused by the fungus botrytis cinerea.

The small river Cirons, with cold water that causes morning mist in interaction with the microclimate, is responsible for the unique conditions in this area. 27 of these sweet wines are included in the 1855 classification. One premier cru supérieur, namely Château d’Yquem, in addition eleven premier crus and fifteen deuxième crus. The area actually consists of two areas, Sauternes and Barsac. The latter falls under Sauternes but the wines from Barsac may also use Barsac as an appellation. The reason Sauternes is actually always high in price is the risky and labor-intensive way of making wine. Botrytis cinerea really strikes per grape; one must enter the vineyards in different tris (picking rounds). If it rains a lot in the crucial last month, the noble rot turns into gray rot and the entire harvest is destroyed. In some years, some châteaus do not market their wine.