The grapes are destemmed and each variety is vinified separately. Short skin contact at controlled temperature for the Grenache and Merlot. Six to eight days skin contact for the Carignan and Syrah. The grapes are then gently pressed through a pneumatic press. Only the free-run juice and the first press is used. This process is to obtain maximum fruit flavor intensity while preserving natural acidity and aroma. Blending is carried out in November.
20% of estate vineyards are farmed organically; the rest is farmed using sustainable practices, certified under Terra Vitis.