Grapes are picked before they become over-ripe in order to reflect a fresher expression. Soft manual maceration with skins and 30% of stems, no pumping. Fermented with indigenous yeast in 1000l vats for 8-10 days. Pressing of the whole clusters. Lees contact and malolactic fermentation in oak barrels, followed by 12 months aging in a mix of new and used French oak.

Vineyards are at Abargues and Pla Lliber at around 300 meters with a total vineyard area of 2.5 ha. Vines are around 75 years old. Goblet trained, dry farmed, organic vineyards on ancient soils formed during the Triasic period, with rivulets of iron running through the calcareous stones.