Benoît, the elder son, an oenologist, defines the various wine making techniques to be used, adapting them according to the destination of grapes : long fermentations for the Philippe, the Louloups and the Loustics, shorter periods of maceration for the IGP Mont Baudile, direct pressing with short periods of skin contact for the rosé...

Our barrels are made from French oak, of variable contents : 220 à 600 Hl. Wines are matured for 14 to 16 months. During this period they are regularly tasted to follow their evolution. When the optimum balance between the contribution from the wood and fruit aromas of the wine is reached, it is racked and bottled.