The traditional blending is 60% Grenache with famous parcels located on the highest parts of “Grand Pierre” terroir (very close to the Rayas vines), 10% Syrah near Bois de Boursan, and 10% Mourvèdre near the Rhône. The remaining 20%  is comprised of the 10 other grapes that are part of the appellation and which bring the unique complexity only found in Châteauneuf-du-Pape. Many of the vines are 80 years old or older.

Yields are a parsimonious 1.4-1.8 tons/acre and the wine is very concentrated. Harvest is always strict and manual: grapes are cut with care and sorted. Winemaking is thoroughly traditional: all varieties are co-fermented (whole clusters) with indigenous yeasts in small concrete tanks, and the maceration period is lengthy. Some racking is done to keep the freshness. The wine is then aged in oak barrels (from Burgundy) for at least 18 months, clarified by many decantations. This method gives finesse, power, and complex aromas, plus all the natural tannins. This is ultra-traditional, concentrated, flavorful Chateauneuf. Unfortunately, total annual production never exceeds a scant 1,000 cases and is often closer to just 400.