Negre is made from 75% Grenache and 25% Carignan—roughly the same blend as used in blends from this region a generation ago. A healthy dose of the Grenache was grown high in the Montsant ranges on clay/limestone soils, and the remainder of the fruit came from vines grown on the slate and schist of Priorat, providing savoury minerality. Fermented whole-cluster and with indigenous yeasts, the Negre was then aged for six months in a 5000-litre concrete tank.