Winemaker Anne Sarda and her team do their vineyard work by hand. Carignan vines, up to 60 years old, grow as bush vines at 130 meters altitude, necessitating hand harvesting. The climate is dry and the vines struggle in their stony soils. No pesticides, herbicides, or irrigation are employed. The estate is HVE Level 3 Certified. Spontaneous fermentation by native, ambient yeasts takes place in large concrete tanks, followed by 10 days' maceration, then aging in old concrete vessels that are at least 60 old. The wine is not fined, just lightly filtered and 2 g/hl of sulfur is added right before bottling.