Grenache 80%, Carignan 20% on Limestone and clay soils at 350m altitude. The Grenache is destemmed and sees a 6-day maceration the Carignan undergoes carbonic maceration.

Vineyard work is completed according to organic/biodynamic principles (currently awaiting certification).

Grapes are harvested entirely by hand, ferment using native yeasts only, and mature in century-old amphorae that Thomas sourced from the south of Spain.