The manual harvest followed very precise monitoring of the maturation of the grapes. After a meticulous sorting process, the Carignan and Syrah grapes were put in their entirety into vats and vinified separately by carbonic maceration. The Grenache was destemmed and vinified with traditional maceration under controlled temperatures. Following the alcoholic and malolactic fermentations, the different varieties were blended and the wine was aged in new 225 litre oak barrels for a minimum of 12 months. The wine was not fined or filtered prior to being bottle aged for 12 months.