The grapes were harvested early morning before being destemmed and berry sorted. The Grenache were cold macerated for 48 hours before the onset of natural fermentation. The Syrah, Mouvedré and Carignan were inoculated with yeast after which a combination of punch downs and pump-overs were applied. The Syrah and Mouvedré were allowed an extra 2 weeks on the skins after alcoholic fermentation. The wines were then pressed to barrel, separating the high-quality free run from the harsher pressings. The wines were aged separately in combination of 225L, 300L and 500L barrels for 10 months after which the best barrels were selected to be used as the blending components. After the wines were blended it was returned to barrel for another 8 months to allow for perfect integration. The wine is bottled unfined and unfiltered.