 
Today, Cazes has no less than 200 hectares of vineyards, which produce 15 different wines every year. This diversification has been brought about in part by our desire to experiment and to learn, but above all by the wide variety of terroirs found in the region.
Any short tour of the vast amphitheatre that makes up the Roussillon vineyards, bordered in the East by the Mediterranean, in the South by the Pyrénées and in the West by the hills of Corbières will reveal a multiplicity of soil types.
Sometimes blackish, because of schistous materials; sometimes white, when the soils are formed by limestone debris from the mountains; sometimes red, when clay dominates; sometimes yellow... these soils make up a wonderful mosaic, carpeting the hillsides and the steep mountain slopes.
We produce mainly AOC (Appellation d’Origine Contrôlée}wines on the mid-slope terraces of the Vallée d'Agly, situated around the communes of Rivesaltes and of Salses-le-Château, whose soils are made up of siliceous materials, large pebbles, limestone and marls.
These 180 AOC hectares are apportioned as follows :
- Syrah, 44 ha ; Mourvèdre, 28 ha ; Carignan, 3,5 ha used for the production of Côtes du Roussillon reds , and for Côtes du Roussillon Villages ;
- Grenache noir, 34 ha used for the production of Côtes du Roussillon reds and Côtes du Roussillon Villages, and for Rivesaltes ; - Cabernet sauvignon, 20 ha ; Merlot, 12.5 ha ; Tannat 1,5 ha, Cabernet Franc 1ha sold as “Vins de Pays” since these four grape varieties are not authorised for the production of AOC wines in this region.
| - Muscat d'Alexandrie, 40 ha ; Muscat à petits grains, 24,5 ha, used for the production of Muscat de Rivesaltes ;
- Vermentino, 2 ha ; Viognier, 9 ha for the white Vins de Pays ;
However we are convinced (as our field trials prove) that these varieties give good results in Roussillon, and that they could be used in tandem with other varieties, as elsewhere in Southern France, without jeopardising the typicality of our region’s wines.  
Because we grow so many different varieties and produce so many different wines, the harvest programme begins in mid-August, when we gather in the Chardonnay, Muscat a Petits Grains, and Macabeu grapes, and does not end until mid-October, when we harvest Grenache grapes with a minimum potential alcohol level in unfermented sugars of 14%, measure on the vine, for Rivesaltes.
The grapes are brought back to the cellars in their natural unbroken state. They are sometimes destemmed, sometimes crushed, and sometimes left whole depending on the desired wine type.
Twelve different vinification procedures are required to produce our range of 14 wines. While the fermentations are singing their sweet song in the vats, under the supervision of our cellar workers and oenologists, we analyse, taste, and retaste.
A delicate task indeed, since no mistakes can be countenanced in putting together the blends that will create Cazes quality.
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