Narassa is made intentionally in a semi-ripasso style by harvesting Grenache (70%)  and combining it with Syrah (30%) from their highest vineyard, which always ripens late in the season at only 12.5% potential alcohol. Upon arriving at the cellar, the fruit is destemmed and only the best berries are chosen for fermentation after a short pre-fermentation maceration.

The grapes are harvested by hand and the winemaking is surprisingly uncomplicated, mostly concrete tanks and a small amount of French oak demi-muid. The soil, as you near the coast is weathered, alluvial gravel, while in the higher elevation sites, it is predominantly schist. 

Jean-Marc and Eliane Lafage farm 160 hectares of vines located just south of the capital of French Catalonia, Perpignan. Some of their vineyards are situated a few kilometers from the Mediterranean, while others can be found in the foothills of the Pyrenees. This range of sites allows them to make both refreshing whites as well as concentrated reds and, this being the Roussillon, some fortified wines as well. Benefiting from a warm, dry climate, the estate is farmed organically.

They grow primarily Grenache (Blanc, Gris & Noir), Syrah, Mourvedre, Carignan, Marsanne, Roussanne and Chardonnay with a significant proportion of the vines well over 50 years old.