La Tour des Vidaux is committed to producing the highest quality wines. To this end, we have limited production to 40 hl per hectare, in contrast to the 55 hl per hectare yield that is typical for the Cotes de Provence area. We work with local grape varieties: Grenache, Syrah, Cabernet Sauvignon, Cinsault, Carignan, and Tibouren for our red and rose wines; and Ugni Blanc and Clairette for our white wines.

While the previous owners took their produce to the wine cooperative at Pierrefeu, we chose to create the facilities to produce wine on our own estate. In constructing the wine cellar, we took advantage of the hilly nature of the terrain, using gravity rather than pumps to assist the work of production. However, we also adopted modern technologies, such as special steel fermentation vats, air conditioning throughout the cellar, and a pneumatic winepress. Modern techniques now work hand-in-hand with traditional methods of maturing the wine. In this connection, we use 50 hl casks made of French oak and store these casks in a basement cellar, under a vaulted roof -- a far cry from today's industrial winemaking techniques.