All the grapes are hand-harvested, from severely-pruned, low-yielding vines. The red Crozes-Hermitage grapes are not destemmed, i.e. 100% whole-cluster. They are loaded into lined concrete vats, and temperatures are brought down to 18°C for a 2 to 5 day pre-fermentation maceration. Once vinifications (indigenous yeast) get going, temperatures rise to 30°C, and cuvaison lasts 15 to 21 days. Aged for one year - 80% of them in one to 3 year old oak barrels, the remaining 20% in vat. They are given a light filtration but no fining before bottling.