From 67-80 year old vines planted on 3 hectares of stony calcareous clay soils. The Sumoll Negre is from a certified organic vineyard while the Xarello Vermell has been farmed organically for a number of years. The grapes are hand-harvested in mid-October in the vineyard and cellar before being de-stemmed. Fermentation lasts a total of six weeks and is done with indigenous yeasts first in amphorae, then moved to used French oak barrels (228L) and demi-muids (500-600L). The wine spends around nine months on the lees with weekly battonage. Aging takes place in new French oak barrels ( 228-300L) as well used barrels for six months. Unfiltered and unfined.