The Torrette vineyards, from 90% Petit Rouge grapes and 10% Mayolet, spread over a hectare of very sandy ground on a notable slope and with exposure to the south. The wine is harvested at the end of October. It is taken to the cellar where it is destemmed and crushed. The following maceration is controlled especially as far as the maximum temperature is concerned to highlight its fruitiness. Malolactic fermentation follows, then ageing in stainless steel tanks. It is bottled at the end of spring, several months for ageing, thus ready for sale at the end of June.