If one word could describe the wines of Beaucastel it would be that they are pure, a natural expression of the place whence they come. Diluvial alpine deposits with rolled pebbles over a former sea bed of the miocene epoch. Grapes are hand picked and hand sorted as they arrive to the winery. The skins of the whole berries are first heated to 80C then cooled to 20C. Maceration is traditional, in open top wooden vats for Syrah and Mouvedre, in concrete vats for the others. The separately vinified varietal components are assembled after completion of malolactic. The whole wine is then aged in large French oak casks for a year before fining with egg white. A further year's bottle age takes place under the estate cellar.