Anais Vallot's flagship Cru Vinsobres is made from her estate-grown, certified organic and biodynamically farmed grenache, syrah, and mourvedre grapes from hillside plots at 200-450 meters of altitude. Her work in traditional underground cement vessels allows for very slow heating and cooling, providing more control of fermentation and naturally even temperatures, without using excessive amounts of energy that refrigeration requires.
Each plot is harvested separately, and the grapes are de-stemmed. 65-year-old mourvedre and grenache plots are vinified together, with syrah vinified separately. The wine is then traditionally fermented with native yeasts in underground concrete tanks, with a skin maceration of 15 days. The wine is then blended and aged for one year in concrete tanks. Aging takes place in traditional underground concrete vats for over a year. This type of aging is environmentally friendly, using almost no electricity, and ideal for allowing the wine to develop gracefully. Zero-sulfur vinification is employed and no sulfur is added at bottling.