The grape bunches are picked whole, by hand, into small crates of 16kg maximum, in the cool of the early morning for these exceptional parcels.

On arrival at the cellar the grapes pass into a vibrating hopper to preserve the integrity of the berries. They are then entirely destemmed. Following this they are directly pressed in an axially fed, closed cage pneumatic press. The whole process is gravity fed. Only the core of the press wine is retained from 0.6 bars.

The musts of two principal varieties (the Roussanne and White Grenache) are then evaluated to select those that are best suited to fermentation in barrel, and these represent 60% of the final blend. The remaining 40% (made up of Roussanne and Clairette) is fermented in thermo-regulated stainless-steel vats at 14-18°C. Whether in barrel or in vat, the wines are cold settled at 12°C to retain only the fine lees, and then seeded with selected yeasts.  The natural levels of malic acid are preserved by blocking malolactic fermentation. The lees are stirred into suspension before the wine is racked and then aged on fine lees.

The three varieties that are fermented in barrel remain there for 11 months. The final blend is made up of 60% barrel fermented wine and 40% fermented in stainless-steel vats.