Grapes undergo a traditional wine-making process by direct pressing. The alcoholic fermentation in thermo-regulated vats is carried out at 18°C for 17 days for a better concentration of aromas. The malo-lactic fermentation is blocked at 5°C for one month before undergoing 3 bottlings and filtrations.

The Cuvée Les Restanques is then matured in vats for 6 to 9 months before bottling. Between February and March, a last plate filtration allows the wine to be clear.

As for the Cuvée Castrum, a 6 to 8 month maturing in oak barrels is needed. It combines the subtle tannins of wood with the fruit of southern France.

Rolle is the main grape variety.