Harvests of fruit are assembled from a coterie of splendid Grenache vineyards, once fermentations are complete, the wine is transferred to a selection of oak barriques. In February, after batches have received required official approvals, the barrels are moved to the Tardieu-Laurent Cellars in Lourmarin. The elevage process can last from eighteen months to a year, depending on vintage. Tardieu Laurent is vinified from Grenache picked off vines planted to pebble stone red soils. Parcels are whole bunch fermented and matured in a selection of one and two year old Alliers & Troncais oak barriques, bottled without any fining or filtration.