They work the vineyards carefully using few chemicals - only Bordeaux Mixture when necessary. Due to the poor soils and their hard pruning yields are very restricted adding complexity and interest to the wines. Quality is further improved by careful sorting of the grapes as they arrive at the cellar, with any unripe or damaged grapes rejected.

 

It is interesting that they not only produce a characterful dry white Clairette, but also a Cinsault dominated red wine proving that if handled with respect and if yields are restricted, these grapes can make some good wines.