Winery integrated in a farm of cheese production with long tradition in the municipality of Ferreries. In 2002 he decided to recover the cultivation of the vineyard and four years later, he marketed the first wine.

They have two hectares planted with Merlot, Syrah and Cabernet Sauvignon varieties. It is a very deep, clayey soil that is not usually irrigated except in the driest summers.

The wines are the result of a manual harvest carried out in small boxes of 15 kg. Whole bunches are not used, but rather large bunches, from which the stems are removed through a destemming process. Alcoholic fermentation is carried out at 14 degrees to obtain better quality wines.