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

Age of the vines: 40-70 years

Vinification: Hand-harvested // fermentation with wild indigenous yeasts // manual punch-down in cement tanks // 3-4 week maceration // after maceration, must is lightly pressed with an old, wooden, vertical basket press // 2 years in cement and stainless steel cuvés // each grape variety is vinified separately // bottled unfined and unfiltered.