The vat room at Domaine de Baronarques contains 27 stainless steel vats and eight concrete vats. They are temperature-controlled and of different sizes so that each parcel of red grape varieties can be vinified separately.
As the grapes are sorted above the vat room, they are fed into the vats by gravity, a process which helps to keep the fruit whole.
Alcoholic fermentation lasts about eight days at a maximum temperature of 30 °C. It is followed by a maceration period lasting two to four weeks depending on the wines and the grape varieties.
Malolactic fermentation mostly takes place in the vats.
The white wine is vinified in oak barrels (50% new, 50% one year old).