The grapes were fully destemmed. Fermentation took place in temperature controlled concrete tanks, with maceration lasting 25 days. Gentle extraction techniques such as pumping over or ‘remontage’, were used to retain the purity of fruit and obtain the velvety tannins which are characteristic of Domaine de la Solitude. The wine was matured in 100% in concrete tank, as per the traditional vinification of the Southern Rhône Valley.