The grapes are cared for and harvested each year by the monks. Brother Marie, who has followed a course in of oenology at the agricultural school of Hyères, supervises the production, with the help of the oenologist Jean Michel Novelle and advice from Eric Verdier and Jean Lenoir. All processes (pruning, removal of unwanted buds and grape harvesting) are carried out by hand. Machinery is used only for the maintenance of the soil quality and for treatments. To preserve this exceptional terroir, as well as the unique flora and fauna, the brothers use regulated photosanitary treatments.