Situated on the left bank of the Rhône between Orange and Avignon, the Mont-Redon vineyards feature large, rounded stones known locally as galets. These stones retain some of the intense daytime heat of the southern sun and then slowly disperse it to the vines during the night. The Mistral wind blows away any humidity, ensuring excellent climatic conditions for the cultivation of vines. The grapes were handpicked and 100% destemmed, followed by a 12- to 15-day maceration to achieve good tannic structure. After malolactic fermentation, half the wine was matured in vats and half in barrels for 12 months until bottling.

A blend of Grenache Blanc and Clairette, with a touch of Viognier, pressed immediately and cold settled before a slow, cool fermentation in stainless steel for about four weeks. To maintain natural acidity and freshness, the wine does not go through malolactic fermentation, but is kept on fine lees over the winter to build texture. The result is a vibrant, perfumed wine showing floral accented fruit notes, lovely volume and texture in the mouth and finishing with good length and fresh acidity.