The vines average sixty years of age and the vineyard is the hottest in Châteauneuf-du-Pape. The grapes are handpicked, sorted and partially destemmed and then fermented in stainless steel tanks for between 25 - 35 days. After nine months in concrete tanks, the wine is then aged for ten months in large oak foudres. This is then bottled, without filtration, after twenty months.