The grapes were hand-picked between sunrise and 10am, in order to retain freshness. The Grenache and Mourv̬dre came from plots of old vines on the hillsides, which produce low yields of small berries. The Vermentino and Viognier are cultivated on the schist hillsides. The Grenache was co-fermented with the Vermentino and the Viognier. Full bunches of grapes were immediately pressed and only the free run juice and the juice from the first press were used. After a cold settling, the fermentation began in vats with natural yeast, followed by a partial fermentation in oak. 80% was matured in French oak.