The modern winery was constructed in 1979. The Bruniers were the first to install a system based on gravity for the transfer of the harvest and racking procedures. Large bins run along rails between two lines of stainless steel fermentation vats permitting the partially crushed grapes to fall directly into the vats. The temperature control is completely automatic and very accurate.
Vinification is otherwise classic with no destemming and a long maceration period of 15 to 20 days. After the malolactic fermentation in cement vats, a careful selection is made before the wine is transferred to large oak "foudres" for further ageing. No filtration before bottling at the estate about 18 months after the harvest.
The white Châteauneuf-du-Pape is handled with great care. The grapes are carefully sorted before a light pressing and a controlled fermentation at 20°C, lasting about 3 weeks. After racking and a light filtration, the wine is bottled in December following the harvest, conserving the youthful fruity aromas that become more complex with time.