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Traditional manufacturing method:
In the spring time each year, the carafes are placed on the pear trees, so that the peay may grow directly into the individual bottles.
In the early fall the bottles are removed from the trees, with the pear inside.
They are then filled with slowly distilled Poire William Eau de Vie.

Variety :  Griottes Montmorency.
Cherries are delivered fresh at Giffard, just few hours after collecting.
They are then sorted out and selected then put into maceration in eau-de-vie during 3 months.

Pruneaux d'Agen (prunes) are put in maceration into Armagnac during at least 3 months. 

Variety : Reines Claude.
Plums are put into maceration in brandy during at least 3 months.