The winery gets its name from the small town of Serignan, some 5 miles NE of the city of Orange in the department of Vancluse. This area is a particularly good one in the lower Rhone valley. The wines are known for their fruit and typical aromas. Generally they are full bodied and balanced. Techniques such as saignee and long macerations are used to give the wines more color and structure.
Saignee (France)
This winemaking process involves bleeding off a portion of red wine after only a short period of contact of the juice with the grape skins. Because the colour of red wine is derived from pigments in the skins, the juice is only pink not red. This process is how rose wines are made, the only exception being Champagne where rose may also be made by blending red and white wines, although some think the best wines are made by the saignee method. The process may also be used to improve the quality of red wines, as it increases the ratio of skins to juice in the vat, so a more deeply coloured wine may be obtained.

Maceration
The steeping of grape skins and solids in must, where alcohol later acts as a solvent to extract colour, tannin and aroma from the skins during the wine fermentation process.

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