His winemaking style is quite classic. Whole bunches are pressed for a few hours, settled overnight and barreled down with lots of lees in oak from Tonnelleries Rémond, Bethomieu and Ermitage, some 25% of which is new. They see one year in wood and two to three months in tank before bottling to digest any dissolved oxygen, but Valentin is experimenting with a full 24-month élevage in barrel. 

His wines are medium to full-bodied, concentrated and textural with depth and satiny. The lively acidity balances with the fruitiness.