This is Tom's top white wine and, interestingly, is the only white not produced and named after a single vineyard. Whole-cluster, direct press for the Grenache Gris. The Macabeu is macerated for two weeks. The wine is then pressed, racked and blended into a 2100L foudre for fermentation and aging. The wine ages on the lees until bottling.

The vineyards are worked naturally without any chemical aids. Tom is certified organic by Ecocert and uses biodynamic techniques such as Preparation 500 and various plant fermentations to activate and nourish his soils. Whites are whole-bunch basket-pressed, the first half of which is done by foot. No sulphur is used until after malolactic fermentations are finished. Aging can be quite lengthy with the Matassa Blanc (old vine Grenache Gris and Maccabeu) spending 18 months in demi-muid, none new since 2007. Reds are whole-bunch ferments with one pigeage (by foot of course) in the beginning to get some juice out and start a natural fermention. They are usually pressed off half-way through fermenting and finish their sugar in old demi-muid where they also go through malo and are aged from 18 - 24 months. Some wines are filtered, but non are fined. Other than Matassa Blanc and Matassa Rouge, the cuvées are named after their lieu-dit.

Tom's vines are incredibly low yielding, giving the wines gorgeous concentration and minerality. These are true wines of terroir that could not be reproduced anywhere else.