The grapes just arriving in the cellar are crushed before undergoing direct pressing with a quick separation of the juices in order to preserve all the rosé's clarity, its condensed fruit aromas and to keep all the expected freshness. The alcoholic fermentation is carried out in stainless steel vats thermo-regulated at 18°C. After the alcoholic fermentation, the wines are racked and the malo-lactic fermentation is neutralized at 5°C for one month.

The wine is produced in vats for 4 to 5 months, racked and filtered. The wine is not too depressurized before bottling for it to keep all its freshness.

The Cuvée Prestige distinguishes itself from the Grande Cuvée by its feel of great freshness linked to a light acidity and citrus fruit aromas.

The main grape varieties are Cinsault, Syrah, Mourvèdre and Grenache.