At Saint Jean du Barroux the wine is not pumped-over often and the extractions are very short, between 4 and 10 days as the wines are naturally concentrated.

Concerning the vinifications the only additive is sulfite. However it is only added when the grapes arrive in the winery in order to delay the malolactic fermentation, and one or two times during the wine maturation. The final doses are inferior to what is recommended by the wine organic culture.