Slate and red clay soils at an average altitude of 900 metres above sea level. The vines are over 60 years old and yield less than 1 kg of grapes per vine, capturing the unique essence of our Garnacha.

The grapes are harvested by hand into 400 kg bins and undergo careful selection on sorting tables.

Using traditional methods, fermentation takes place at 28°C under controlled temperatures, followed by a two-week maceration and gentle pressing. Eighty-five per cent of the wine is aged for 36 months in French oak barrels, while the remaining 15% spends the same period in clay amphorae.