Cecilia Diaz and Guillermo Campos are originally from Argentina, but they met in Spain, then moved to London, then to Paris, all the while working in hospitality. After the birth of their first child they were angling after a slower pace of life, so settled in the village of Vingrau, widely considered to be one of the best terroirs in the Roussillon. They worked for Domaine Danjou-Banessy and Cyril Fhal before setting up their own project in 2019. The couple now have eight hectares in Vingrau and Tautavel on two different soil types, clay and limestone in one and schist in the other. All work is organic and they try to maintain a low intervention approach, although they will add a small dose at bottling as required. They favour long ageing, both during fermentation and in bottle, so the wines are ready to drink upon their release.