The grapes are harvested at perfect maturity and pressed quickly at low temperature. The must is left to settle at low temperature for around 12 hours with sulfur and yeasts. Fermentation takes place at low temperature. Alcoholic fermentation lasts one week. The wine is then clarified and stored under inert gas at low temperature. May types of soils are found in the vins de pays D’Oc production area, including sandy, clay and limestone and schistous soils.
