Domaine Rapet, located on the edge of the Hautes-Ctes dOr, operates with a clear commitment to organic viticulture, with all vineyards certified as such. The domaines holdings include a significant proportion of vines planted in 1960, now providing the estate with mature, low-yielding vineyards that yield concentrated and terroir-expressive fruit.

The viticultural approach is meticulous, with leaf removal carried out for both red and white grape varieties. This technique ensures optimal ripening conditions by improving sunlight exposure and air circulation within the canopy, thereby reducing disease pressure. During vinification, approximately 70% of the grapes are destemmed, while the remaining 30% are left as whole bunches, contributing to additional aromatic complexity and fine tannin structure.

In the cellar, Domaine Rapet favours a gravity-flow system to minimise mechanical handling and preserve the integrity of the fruit. The fermentations are gentle, with no punch-downs, aiming for a more delicate extraction. Ageing is carried out in a diverse range of vessels, including large 1,200-litre foudres, 650-litre barrels, concrete eggs, and 750-litre amphorae. This nuanced use of different materials and volumes allows for precision in highlighting the character of each cuve, balancing fruit purity with textural complexity.