手工采摘，紧接着葡萄立即去梗和破皮，浸皮持续10-12天，发酵温度为28-30°C，然后苹果酸-乳酸发酵，这些步骤结束之后转移到橡木桶陈年。

Jean-Luc Colombo is a man of warmth, energy, passion, and an insatiable appetite for the Good Things in Life. His dedication to the “plaisirs de la table” (pleasures of the table) took root early, stemming from many long and happy hours spent as a small boy, assisting his mother, a talented restaurateur in Marseille, in the kitchen. Jean-Luc’s subsequent decision to pursue the study of oenology was inevitable, in order to create wines which would match his mother's cuisine! With his wife Anne, Jean-Luc created the “Centre Oenologique des Côtes du Rhône” in Cornas, and for the past 25 years, he has been a consulting winemaker for some of the best domaines in the Rhône Valley, Provence and Bordeaux.