Botrytis cinerea, that proliferates in the morning mists that drift up from the nearby Ciron river.Known as 'noble rot', this 'beneficial mould' causes the vine's fruit to shrivel and dehydrate, increasing the concentration of sugar to produce purplish-brown candied grapes, which drive the intensity of aromas and complexity of flavours specific to the estate's prized wines. "The botrytis sublimates the material," explains Lurton. "It's one of the miracles of nature that the vine, while under attack from a parasite, manages to produce something marvellous."Dior scientists tapped into this defence mechanism when blending the most recent iteration of La Crème L'Or de Vie (£400, dior.com; available from 1 December).
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