Cioran is made from different parcels of Grenache Gris, Grenache Blanc and Macabeu planted on schiste. Unlike most rancio styles, the berries are picked relatively earlier like the dry whites, the 3 barrels are made with 6 years of ageing under flor yeast.
 
"Gray Garnacha and macabeu high under sail between 5 and 6 years, it's a white solar soul, a delicate rancio, very pure, evoking fresh almond and the horchata, combining latent sweetness and requirement of the bitter." RVF Guide 2017
 
Winemaker's notes:
The story of this wine started in 2006 from three barrels that had taken on oxidative notes. These barrels were set aside for aging, on their own, without rushing things. A layer of yeast (flor) developed over time. Our rancio was born. It was named Cioran based on the anagram. A parallel can also be drawn with the eponymous writer, whose style was sharp, straightforward and focused. These characters are reflected in the wine. Cioran is picked early, like our dry whites, hence its distinctive style, quite the opposite of the heavy Roussillon rancios.
 
Vinification decisions are made based on vintage and material - stem-inclusion, extraction methods and degree, elevage time. The principle steps across the range remain since the beginning are gentle indigenous yeast fermentation, long elevage, no finning nor filtering at bottling.