The fruits of 20-50 year old Grenache Noir vines are used for this Domaine De La Coume Du Roy Maury. The vineyards have a southern and south eastern esposure and the vines are planted in black schist soil. These produced a yield of approx 24 hectolitres per litre.
The grapes were destemmed after harvesting, and were pressed in a pneumatic bladder press gently after they had maceerated for a few days. The fermentation is stopped by fortification of the wine which then was matured for 17 months. This was completed in vats to give a residual sugar level of 98g/l.