Foreau does not produce a Demi-Sec every year. All depends on the level of ripeness at time of harvest. When a Demi-Sec is released by the domaine, it can carry somewhere between 8 and sometimes as much as 20 grams or so of residual sugar but, more often than not, a Foreau Demi-Sec will be at the 8 to 12 grams RS level. Obviously, each year develops from its own unique circumstances. As indicated in the general description above, Foreau NEVER chapitalizes to achieve the Demi-Sec level and malo-lactic fermentations are never permitted to occur. All still wines at Foreau are bottled during the spring season following the harvest.