Yoyo La Tranchée is vinified by vatting the bunches whole, performing a pre-fermentative cold maceration and then a carbonic maceration, and fermenting the bunches without destemming or pressing and using only native yeasts, those on the grape itself, and without the addition of commercial yeasts. The vintage ferments for 20 days in stainless steel tanks and the wine then undergoes a refining ageing for 7 months in used barrels. It is made without using sulphites during the whole process.

Yo-yo is a winery that adopted the nickname of Laurence Manya-Krief, a former commercial director of the fashion industry who moved to the world of wine when she was 35 years old. It cultivates very old Grenache and Cariñena vines, some over a hundred years old, that are worked manually, with horse or mule. It has cultivated them organically since 2005. It produces medium strength wines that are easy to drink and with considerable base note.