The plateau de Mont-Redon is made out of a thick layer of rolled pebbles, present over two meters deep which progressively combine with the “safre” (sandy soil), allowing for great draining properties. Then thin clayish layers provide important soil water-holding capacity. This combination of pebbles, sandy soil and clay is what makes this terroir great, and offers the nearly one-hundred-years-old vines which make up the Plateau de Mont­Redon cuvee an ideally moderate supply of water.

The grapes are harvested manually and sorted in the vineyard, de-stemmed then sorted a second time on an optical sorting table. After a cold maceration of 2 to 3 days, skin contact lasts for 15 to 20 days during which extraction is performed, mosdy by punching down. following the malolactic fermentation, 55% of the wines arc aged in Burgundian barrels (75% of which are new) and 45% are aged in stainless steel canks for 18 months. We then proceed to a selection of the best wines co define the final blend, which rests “e11 masse” for 12 additional months before being bottled.