Gres is from vineyards of Xarel-lo planted between 1956 and 1974 in Sant Sebastià dels Gorgs in the Alt Penedès. The soils are highly calcareous, but feature a remarkable amount of sandstone as well, and are cultivated according to organic and biodynamic principles. The grapes are hand harvested, then 1/3 are direct pressed and fermented and aged in 500L used French oak barrels; 1/3 are direct pressed into clay amphorae; and 1/3 ferment on the skins for 14 days and are aged in stainless steel. All three parts rest for 6 months on their lees before blending and bottling. No sulfur is used during the process, and there is no fining or filtration.