When the grapes arrive in the winery, our job is to respect what our vineyards have given us. Guillaume and I believe the best way to do that is to gently extract the fruit, we never extract aggressively. We sort the fruit by hand in the vineyard and when it arrives at the Domaine, on sorting tables; so we are confident that only the best of the best fruit finishes in the tanks. Our grape reception operates entirely by gravity. We work the wine gently during the vinification, which occurs either in temperature-controlled stainless steel, concrete, or wooden tanks. We pump over by hand, only once a day, always keeping the fruit and complexity in mind. We age the wines in concrete tanks, which keep the fruit and freshness, large wooden vats, which are excellent for the elegance of the wine, and large, 600L wooden barrels to add structure and complexity to the Syrah and Mouvédre.