The vineyard is on former alluvium terraces of the Rhône. The soil mostly contains rolled stones on a big depth. As soon as they arrive in the cellars, the grapes are pressed. The must is cold racked between 24 to 48 hours. The fermentation temperatures are between 18 and 20°C. The wine is ages in vats, without malo-lactic fermentation. It is bottled during spring, depending on the harvest.