A 100% mechanical tillage will be used in order to limit the expansion of weeds, help with the growth of the roots and bury organic amendments. De-budding, leaf-thinning and pruning are done by hand every year.
The first vintage at the estate is 2016. Early grape-picking have given out fully mature and high quality grapes. They have been hand-picked, sorted out and brought to the winery in small crates to be put into vats.
For the wine-making, each parcel and vine variety has been dealt with separately so as to keep their characteristics and identity.
After a period of three days cold maceration, the Grenache, Syrah and Carignan are pressed and start the fermentation cycle that will transform them into wine. ‘Vins de garde’ wines –wines for laying down- are kept in barrels and demi-muids (600 liters barrels) for 14 to 18 months.