Bisou is made entirely from Viognier grapes selected in the upper and sunny areas of the hill, resulting in a high concentration of sugar and terpenes, giving a stylistic direction reminiscent of Condrieu. (Area of origin of this variety). Winemaking takes place at around 15°C after gentle pressing of the grapes; one third of the wine is fermented in new barrels and two thirds in steel tanks. Here, after fermentation, the wine is aged on fine yeast for at least 12 months, followed by assembly and aging in the bottle for 18 months.