Winemaker Géraud Blanc supplements the estate fruit with grapes from 50 growers with whom he has long-term purchasing partnerships. Grapes for this Viognier were grown at higher altitudes in Minervois, Béziers, Agde, Bédarieux, Montpellier, Nîmes and Cévennes, which give fresh, varietal aromas and elegance to the wine. They were harvested in mid-September during the cooler, early hours of the morning.
The Viognier grapes were whole bunch pressed then left to settle for 24 hours before beginning their fermentation, for 12 days at 15°C, in stainless steel vats. No oak was used and there was no malolactic fermentation in order to preserve the natural acidity and crispness. After six months in stainless steel there was a light filtration only in order to preserve the natural fruit character and body of the final wine.