The grapes are picked entirely by hand when each variety has fully ripened, from mid-September for the Syrah, followed by the Roussanne, Marsanne and Vermentino, through to mid-October for the Cabernet Sauvignon and the Mourvèdre, with strict selection of the bunches which are harvested in crates to avoid them being crushed.

These bunched are then destemmed and crushed before being placed in vats.