Terroir: Schist rich soils between the Pyrenees Mountains and the Garrigue forest. 

Age of the vines: 30-60 years

Vinification: Hand-harvested // fermentation with wild indigenous yeasts // punch-down is done by hand // 3-4 week maceration in cement tanks //  after maceration must is lightly pressed with an old wooden vertical basket press // ageing in wood for between 24-26 months // each grape variety is vinified separately // bottled unfined and unfiltered.