The first ripe fruits, which had fallen alone on the earth and the damaged ones, must be put in vats for brandy. Nevertheless, farmers assess which plums for which type of processing will go throughout the picking campaign. It is well known that brandy becomes delicious and with a best from nice and ripe plums, and worse from lower quality plums. The rule is to not to put unripe ("green") and rotten plums in the mash.

Best brandy only comes from the finest plums.