The vines are grown on a clay-limestone hillside where the soils include pockets of gravel. The older vines on the estate are up to 45 to 50-years old and are trained according to the Cordon Royat method, producing low yields of concentrated juice. The younger vines are pruned according to the Guyot method. Certified HVE3, the vineyard is farmed sustainably and uses sexual confusion of predators in place of insecticides. The use of phytosanitary products is kept to a minimum and hedges are planted to increase the biodiversity within the vineyard. Water resources are carefully preserved, important in this warm, dry Mediterranean climate. The vines benefit from cooling influence from the Mediterranean Sea, providing natural balancing freshness in the fruit. The grapes are harvested in the cool of the night when they have reached optimum maturity to maintain the quality.
The grapes were carefully selected and vinified in temperature controlled stainless steel tanks. Short skin contact maceration took place, imparting flavour, aromas and gentle structure from the skins to the must. Fermentation followed with selected yeasts at 14°C, once fermented through to dryness, the young wine was then aged on its fine lees in stainless steel tanks to retain the purity of fruit.