The vines benefit from a semi-arid Mediterranean climate with a temperate winter variant and the vines are exposed due south on the heights of the village of La Livinière, between 120 and 230 meters above sea level.

The vineyard is carefully tended to in order to obtain grapes of impeccable quality, ripe, healthy and concentrated. The planting density is high (from 5000 to 6500 vines per ha) for the most recent plantations. The vines are trained in high espaliers to guarantee high leaf surfaces and the yields are controlled (less than 45 hl/ha). The grapes are harvested manually at perfect maturity, and transported to the cellar using carriers. The different grape varieties are then vinified separately, so as to respect their own characteristics and the capacities of the terroirs. The Carignan and the Syrah are vatted in whole bunches and vinified in carbonic maceration for 15 days. The end of the alcoholic fermentation takes place at low temperature. The Grenache is destemmed and its maceration lasts 3 weeks. The wines are racked at the end of alcoholic and malolactic fermentation, blended and then placed in 225-litre Bordeaux barrels for an aging period of 10 to 12 months.