The vineyards to produce the white wine at Bagnol cover a bit less than 9 hectares and are planted on a gentle slope of clay and limestone soil with a north – northwest exposure. After a manual harvest, the grapes are destemmed and pressed; the fermentation continues for three weeks in cement cuves at a temperature controlled 18 degrees Celsius; the wine is vinified completely dry. The malo-lactic fermentation is blocked to preserve the freshness of the wine and the wine is normally bottled at some point between May and July of the following year. Total annual production is on the order of 40,000 bottles; somewhere between 6,000 and 9,000 bottles per year are dedicated to the US market.

Jean-Louis and his son, Sébastien, have revived the domaine and the wines, both blanc and rosé, are more compelling than ever. The domaine sits just beneath the imposing limestone outcropping of Cap Canaille and is a mere 200 meters distance from the shores of the Mediterranean. Thus situated, the Domaine du Bagnol is the beneficiary of the cooling winds from the north, northwest and northeast (Tramontane, Mistral and grégal) as well as the gentle sea breezes that come ashore.