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The 65 hectares of contiguous vineyards are on Pliocene soils, consisting of alluvial deposits with sands, gravel, and clays with excellent drainage.

Anne, the winemaker, manages her vineyard organically and maintains vegetative cover every third row. The vines are between 15 and 20 years old. The harvest is mechanized.

Harvest: 20/09 (Grenache) and 15/10 (Mourvèdre)
Bottling: March
Vinification without sulfites presents particular challenges requiring meticulous attention and care. Mourvèdre dominates as it is less susceptible to oxidation. Anne ensures all equipment is disinfected. The berries are cooled with dry ice to stop any early bacterial activity and then transferred to stainless steel tanks where the temperature is controlled between 22°C and 23°C. Punch-downs are performed every morning to optimize the extraction of aromas, color, and tannins.