The property has today 40 ha, 3 of which are planted to white varieties with 30 different parcels spread around the village. The red Chateauneuf is a blend of 65% Grenache, 20% Mourvedre and 10% Syrah with about 5% being a mix of all the other permitted varieties. (They are one of the few estates to use all permitted varieties for both red and white Chateauneuf.) The white Chateauneuf-du-Pape is made from almost equal percentages of all the six permitted white varieties which are co-fermented in two separate ferments, one for early ripening varieties and the second for the late ripening varieties.

They hand harvest all the grapes and allow natural yeast ferments, de-stemmed for the red varieties with all parcels vinified separately mostly co-fermented. Aging of red wines takes place in large wooden foudres of various sizes and ages for 18 months. White varieties are whole bunch co-fermented at cool temperature and aged on lees for 5 months with no malolactic fermentation before bottling.