Systematic preference given to low yield promoting quality.
Maximum use of natural treatment products such as sulfur and « Bordeaux mixture ».
Tying of vine shoots trained along a picket wire trellis in order to obtain substantial foliage necessary for photosynthesis. Leaf-stripping practice in late august and early september.
Study of grape harvest maturity.
The vines are not all the same age:
35% are more than 30 years old;
35% are between 10 and 30 years old;
30% are less than 10 years old.
A new vine planting programme based on a quality grape policy, such as Syrah, for example, is being implemented.
Syrah and Grenache grapes are made into wine separately and blended after fermentation.
The grapes are 100% de-stalked and macerated for 7-25 days at a maximum temperature of 30°C.