- Grapes for Simone’s blanc are harvested by hand, de-stemmed, and lightly pressed before fermentation.
- Native-yeast fermentation lasts for two to three weeks in wooden vats at an unmanipulated temperature. The resulting wine is aged for one year in old foudres, followed by an additional year in mostly neutral oak barrels without any lees stirring.
- Mostly Clairette with Grenache Blanc, Bourboulenc, Ugni Blanc, Picpoul & Muscat Blanc