Joan Rubió started his own project with his wife Angels in 2015 after having been the technical director at the famous cava house of Recaredo. Using old family fields he strictly applies the principles of organic and biodynamic agriculture; minimum intervention of the soil and spontaneous vegetable cover.

His award-winning wines are obtained from free-run juice, without pressing, slowly vinified and macerated with their skins. Also worth noting that there is no intervention of any enological product during his elaboration process. A mix of stainless steel, oak, and ceramic vessels is used to obtain varying flavors. Resulting in an artistic expression of native grapes Xarello and Macabeu.

After 15 years as winemaker at Recaredo, when he introduced the biodynamic concept, in 2015 Joan decided to return to the family vineyards to start his own adventure. The family estate has 8 hectares, 3 planted with cereals and olive trees and 5 of vineyards, in the towns of Santa Margarida i els Monjos, Castellví de la Marca and Vilafranca del Penedès. All of them are managed following the principles of organic farming (signed up in the organic certified by the CCPAE) and biodynamic (started in 2009).

As a winery-wide philosophy - All the wines are made macerated on their own skins, the devatted (aka "délestage") ones are unpressed, only gravity is used. Maceration times depend on the type of wine and the characteristics of the vintage, they can range from five days to two weeks. No type of additive is added, nor are they clarified or filtered.