After a dry autumn and winter, budburst began on 27 March. Flowering began on 17 May. The summer was marked by very hot weather, particularly in the second half of August. Harvesting began on 21 August and finished on 15 September. Harvesters had to start working at 3 a.m. because of the sweltering heat.

The vineyards are worked by hand, using natural animal fertilizers and treating the soil with sulphur and copper only from 3 generations. We do not use any chemical weed killers. Buds are trimmed and a green harvest is practice to purposefully limit yields. A part of the vineyard is plowed with horses. The area between the rows of vines is grassed over with cereals.

All grapes are harvested by hand, sorted, not de-stemmed and directly loaded into the press without crushing. The grapes are lightly pressed so as to obtain optimum delicacy and fragrance from the very heart of the grapes. Wines ferment with indigenous yeasts in temperature-controlled stainless steel, gravity-fed cuves and it undergoes malolactic fermentation. Bottled at Château Barbeyrolles.