Domaine Madeloc spans 18 to 20 hectares across the communes of Banyuls-sur-Mer, Cerbère and Port-Vendres, on the Côte Vermeille. The vineyard rises from sea level to nearly 400 metres altitude, terraced into schist slopes. These poor soils—composed of quartzose schist alternating with micaschists and pelites—force the vines to drive their roots deep into the fissures of the rock to find moisture. The vines, trained in traditional gobelet, benefit from an intense Mediterranean climate tempered by sea breezes and the tramontane wind.

Grapes are hand-harvested at full maturity, with sorting in the vineyard. Vinification follows the traditional Banyuls method: pre-fermentative cold maceration is followed by fermentation at 25°C. Mutage—the addition of grape spirit to arrest fermentation and preserve natural sugars—is performed on the juice. The ageing, which defines this cuvée's rancio character, is carried out in two stages: part of the wine matures for five years in 30-hectolitre foudres, while another portion spends one year in glass demijohns exposed to sun and weather, promoting gentle oxidation that develops the characteristic aromas of dried fruits and spices.