The vineyards are on an exposed south-southwest facing slope. Clay rich in stones which locally are known as caillottes.

Manually harvested grapes are destemmed. After 24 hours of maceration the vat is bled and the rosé undergoes fermentation at temperatures ranging from 18° to 20°C (64 to 68°F) over 8 days. No malolactic fermentation. The wine is left on its fine lees until bottling at the beginning of April.