This plateau behind Calonge is ideal for growing of the vineyard. The Mediterranean climate here has a low average annual rainfall (600 mm / year) although it is compensated for the refreshing breeze from the sea 3 km to the south. This prevents extreme temperatures, which could adversely affect the vegetation of the place. The ripening time of the grapes is the one with less precipitation, as in the area of Bordeaux.

The grapes usually mature early; the grape harvest usually begins late in August (white grapes) and ends in late September. The vineyard grow on limestone and slate soils, and are aligned primarily to the south. There are only 4500 stocks per hectare.

The red wine varieties are Syrah (30%), Cabernet Franc (30%), Merlot (30%) and Cabernet-Sauvignon (10%).

In 2001 several small plots of land were planted with Petit Verdot and Mourvedre.

For the less abundant white wine (6000-7000 bottles per year) are cultivated varieties such as Viognier, Marsanne and Roussane. All of them are consistent with the kind of southern area, as the area of the Hermitage, Châteauneuf du Pape or the Rhône Valley.

Plants are pruned during the vegetative rest, in winter, through the traditional system in "double Guyot” with a total of 8 buds or eyes.

During the growth of the vineyards, it is always carefully worked as for example removing the shoots in excess, doing a crop thinning (during the change to colour) and sometimes making leafless. It is certainly known to us that great wines are made in the vineyard and not in the cellar! After the strict selective harvest in the vineyard (of course done by hand), the grapes / clusters pass through the sorting table.

The cold maceration takes about a week at 10ºC with constant back movements for the extraction of the soft colour. Afterwards is carried out the alcoholic fermentation and postfermentative maceration, which lasts approximately 25 days at controlled temperatures.

It follows the malolactic fermentation (conversion of malic acid into lactic acid) in barrels of French oak: Taransaud, Demptos and Seguin Moreau (60-80% new). The wine bottling is carried out after approximately 20 months.

Our wine adviser and winemaker Peter Sisseck (Pingus) supervises the entire work, from the vineyard to bottling. One of the most important dates is always in January, when Peter Sisseck and the team present us the assembly of the "Grand Vin".

Clos D'Agon has received many honors and has been highly evaluated internationally (i.e. with Peñin, Robert Parker's Wineadvocate, Winespectator, Weinwisser).