The wine was made following an organic philosophy. Wild yeast fermentation occurred over 10 days at a controlled temperature of 25°C in stainless steel vats. The cap, known as pigeage, was gently plunged to extract the desired fine tannins and colour levels. 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 powerfully expresses terroir. Subtle hints of eucalyptus, dark chocolate, lavender, and notes of garrigue enhance its intense blackcurrant and raspberry aromas. The palate is fresh, broad, and savoury, with an appealing texture and a long finish.