Different vinification methods are used. These methods are selected according to the type of variety and vintage.

Traditional Fermentation
The grapes crushed mechanically, sometimes destemmed, macerate six to seven days before being pressed.The maceration of some large vintages lasts more than three weeks.

Maceration of whole grains
A method indigenous to the region and suitable notably to "carignan", allows the extraction of maximum aroma and tanins from the fruit and to make wines for ageing.

Bleeding Method
For the rosé, the first juice from the skin is quickly separated by gravity before fermentation sets in.

Skin Maceration
For the whites, grapes tanked 10 to12hr before being pressed.

Direct vinification in barrel