The fruit is picked between November and February, before the sun is fully up, because the peel is cooler and the oil cells have not yet softened. By ten in the morning the pickers are done.
Pressing happens the same day. The oil that comes out is green, bitter, and almost unrecognisable as the bergamot in a finished perfume. It needs six months in the cold before it is ready to be smelled.
We buy from a single estate. In a poor year, Orée is simply made in smaller quantities.