The Vines.
Traditional grape varieties are planted at a density of 4000 vines per hectare. Soil is predominantly chalk rock with underlying standing clay. The vines have an average of 25 years and are trained in the traditional manner with picking done by hand with a very severe selection of grapes to produce an average yield of 35 hectoliters per hectare. 

The Grapes.
The red grape varieties consist of 10 different grapes permitted in AOC Châteauneuf-du-Pape with the dominant varieties being Grenache, Syrah, Cinsault and Counoise.
The white grapes varieties used for Les Combes d'Arnevel are Grenache blanc, Clairette, Bourboulenc and Roussanne. 
One particular note is that within the vineyard is a small area that has been experimentally planted with all 13 varieties of grapes permitted in the appellation.

The vinification.
For the red wines, the grapes are destalked, then put into vats according to their variety, and allowed to ferment 15 - 18 days under a controlled temperature of 30°C (86°F). Regular recycling of the fermenting mass is followed by maturation of 12 - 20 months in vat, with about 10% being aged in oak barrels.
For the withes wines, the grapes are gently pressed pneumatically, according to the variety, and after careful cold separation of the juice, it is fermented at a controlled temperature of 20°C (68°F). Allowing the wine to rest on the lees for 4 months, and not allowing the malolactic fermentation, ensures maximum finesses and acidity.