First, there are the round red and cream-colored stones or galets left in the soil by ancient Alpine glaciers.
In addition, the vines here benefit from the cleansing winds of the Mistral, which keep them dry and free of pests and airborne diseases.
The wine is the result of a short maceration of the juice with the skins. When alcoholic fermentation is finished the wine is racked for a maturing on its lees during 3 to 4 months.