The appellation area is located on the left bank of the Rhône, between Orange and Avignon. Three types of terroir come into the production of this wine: the terroir of the plateau of Mont-Redon composed of large rolled pebbles. Then the Urgonian calcareous terroir present in the form of angular white rocks. Finally, the sandy soil of the “MontRedon”. Only the very best of these three terroirs comes into this wine’s blend ensuring the complexity and consistency of Mont-Redon’s style.

Following complete de-stemming, extraction is done by punching-down for fifteen to twenty days of skin contact for optimal extraction of tannins and color. Once the malolactic fermentations are completed in vats, a second selection is performed. Batches which do not meet our criteria are sold in bulk. The best tanks are kept for maturing done approximately 50% in barrels and 50 % in vats. After one year of ageing, only the batches which allow for the best possible blend (those with the most depth and harmony) are selected. To extract the quintessence of our vines, the proportion of bulk can vary greatly depending on the vintage. Bottling is done about 18 months following harvest. Bottled wine then rests for at least 4 to 6 months in our cellars before shipping starts.