As in many Provençale vineyards, rosé dominates production at Rimauresq, but stunning reds are also crafted here. All bunches are de-stemmed, except in the case of those which are fermented through carbonic maceration. The winemaking techniques used aim to achieve an optimal extraction of flavours and tannins (total or partial carbonic maceration, cold pre-ferment maceration). The reds are fermented at a controlled temperature in a sealed tank, being racked and pumped every day to submerge the cap, allowing the extraction of the polyphenols and aromas. After fermentation the wines are macerated by daily plunging/rack and return in order to achieve optimal extraction. Part of the blend is then aged in oak barrels (600L demi-muids, French oak, average toast) for 10 to 14 months. A light filtering is done prior to bottling. The blend is 62% Syrah, 23% Carignan and 14% Grenache and 1% Mourvèdre.