The quality of wine from Champ Canet is ultimately determined by microclimate and terroir. The soils can be very calcareous and quite pebbly, vines struggle to make their fruit as they grow long roots to forage for their water. Grapes are treated to a pneumatic press and cold settled at 10C to 12C for up to twenty four hours. The musts are vinified at 18C to 22C for three to six weeks in a selection of new and seasoned Troncais and Allier French oak barriques. The wines complete their malolactic and remain in barrel for eleven months through a course of battonage on gross lees before transfer to tank for a further term of six months on fine lees. The finished wine is bottled after a light fining and filtration.