Maturing (more information)

Generally, red wines made from Grenache and Cinsault are aged in stone tanks; wines from Grenache and Syrah, in large barrels (foudres); and those made from Grenache, Syrah and Mourvèdre are matured in small barrels (fûts).
The maturing process lasts one year, the natural cycle of seasons. During the winter following the harvest, the instable substances settle out and the wine clarifies. In the spring and summer of the following year, the slight increase of the temperature in the cellar encourages the association of molecules that help soften the tannins.
White wines made from Roussanne and Clairette of old vines are vinified and matured exclusively in barrels - the promise of a happy marriage between the wine and the wood.
Naturally, this period of maturing is punctuated by attentive tasting to closely monitor the evolution of the wines.