In order to produce wines of quality, we collect each one of our plots manually when maturities are at their optimum (Sugars + Poly-phenols). Consequently we are obliged, according to the vintage, to check more often our vineyard because on the same district the various type of vines do not become ripe in same time.
Always from a point of view of quality, our grape-pickers take 2 buckets to sort the grapes out. One is used to collect the healthy and very ripe bunches to work out our Châteauneuf-du-Pape wines and in the other they put the damaged or less ripe bunches in order to work out the “Rapé” (Table wine produced from our vines of Châteauneuf-du-Pape).
Every year we question our plot selection according to the vintage.
For the wine makings, we have a load of tanks of all types (Concrete, stainless, Glass fiber).
For the red Châteauneuf-du-Pape, we carry out 1st half of alcoholic fermentation fewer than 25°C which supports the development of the flavors. 2nd half of alcoholic fermentation is carried out between 28 - 30°C and we maintain this temperature during all the phase of maceration (3 to 4 weeks) in order to support the extraction of the Poly-phenols (Dye, Tannins….) contained in the skin of the grapes. To extract Poly-phenols, it is necessary for several times per day to make pass the fermenting must (Liquid part, grape juice) on marc (solid part, grape residues). To be done we use several techniques: unballasting, pumping-over, punching of the cap. 
For the white Chateauneuf-du-Pape, it is a little different since we work only with must (liquid part). We think that It is necessary to take time to make good things. We thus make our fermentations in white last 15 days by lowering the temperature of wine making to the maximum which enables us to develop the aromatic potential of our white wine.
Once the wines are finished there remains a great stage, "the Blending". This stage consists in melting our various grape-varieties and Terroirs to obtain our various cuvees. Now the magic of alchemy of wine is acting.
After the blending, we still have to raise and supervise our wines. For that, nothing is worth tasting.
