The date for the harvest is chosen with the aim of obtaining fully ripe fruit flavors while retaining freshness and drinkability. Hand-picked grapes are transported in a refrigerated truck. The clusters are then pressed fully stemmed at low pressure, in a pneumatic press. Fermentation is carried out slowly in stainless-steel tanks for the Grenache Blanc, and old barrels for the Grenache Gris, with regular stirring. Aging on lees for 5 to 8 months. Fining and filtering prior to bottling in the spring. This rich and powerful wine has an amazing impression of sweetness, even though it is dry. Delicious right when it is bottled, it shuts down for at least 2 years and starts to open up after 3 to 6 years after the harvest.