In a 41 hectare estate, there is only 1 hectare of white varieties: Grenache Blanc, Clairette and Roussanne in roughly equal proportions. The Grenache and Clairette is pressed directly into tank upon reaching the cellar where it is fermented and aged on its lees. The Roussanne is harvested in several passes and pressed into French oak for fermentation and aging. The final wine is blended and bottled in the spring after the harvest.
