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 and followed by 3 bottlings and filtrations.

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

Rolle is the main grape variety.