The grapes are partly vinified in whole bunches and the crushing is partial according to the grape varieties, the plots and the level of maturity. Some of the Syrah and Cinsault are in cold pre-fermentation (8°C) for 4 days. The other grape varieties are put in vats and the fermentation takes place between 22°C and 24°C to have a slow fermentation favoring varietal and aromatic extraction over tannic extraction. The extraction was done mainly by small fractional pumping over which favors the extraction of the softest tannins.