The white grape varieties are vinified by fermenting the musts in the liquid phase after pressing. For the reds, the musts are macerated in contact with the skins. Mutage stops the action of the yeasts before they have been able to transform all the sugar into alcohol. This is how the Rivesaltes retain some of the natural sweetness contained in the fruit. The undergrowth aging is done in tuns, demi-muids or barrels. They will continue a slow maturation that lasts more than fifty years.