His winery started in 1997 in Conca de Barberà, a DO which is rarely seen on bottles, and has grown from his dream to create natural wines utilising biodynamic agriculture. He ‘respects the fruit to the maximum’, his vines grow next to olives and almonds, and he also keeps cows, horses, chickens and other assorted poultry, enabling him to meet his compost needs ‘in-house’. Vegetation is left between the rows to encourage biodiversity and maintain soil moisture in this dry climate. In the winery he uses native yeasts, no fining nor filtration.