The wine was made following an organic philosophy. Wild yeast fermentation took place over 10 days at a controlled temperature of 25°C, in stainless steel vats. The cap was gently plunged, known as pigeage, to extract the desired levels of fine tannins and colour. No pumps were used during the vinification, instead the wine was racked via gravity to the underground concrete vats where the wines finished fermentation and underwent malolactic conversion. The wine was unoaked to maintain the freshness and purity of the Garnacha fruit, spending six months in concrete lined vats, where it underwent a natural and gentle stabilisation. Bottled by gravity with minimum filtration.

This mountain wine displays a powerful expression of terroir, with intense blackcurrant, raspberry aromas enhanced by subtle hints of eucalyptus, dark chocolate, lavender and notes of garrigue. The palate is fresh, broad and savoury with an appealing texture and a long finish.