Then the Blanc is aged for at least 12 months and the Rosé for at least eight months in mostly large oak barrels. A rosé is usually sweeter and fruitier than the usually much drier matured Blanc. The "Vieux" (old) must be matured for at least five years, the "Très Vieux" (very old) or "Extra Vieux" (extra old) at least ten years. For these two varieties, the maturation must take place in and the quality must be certified by a tasting commission. The alcohol content must be between 16 and 17% vol. and the residual sugar content between 125 and 150 g/l. Older products may have a rancio or firn shade. The annual production quantities are more than 100,000 hectolitres, of which 55% is Blanc and 45% Rosé. There are over 500 winegrowers and a few large cooperatives, which of course results in a very wide range of quality. Other French vin-de-liqueur products are Floc de Gascogne and Macvin du Jura.