In 2004 Ester Nin began making "Nit de Nin", and in 2008 she joined forces with Carles Ortiz, giving rise to "Planetes de Nin". They have farmed organically since 1999, certified by the CCPAE since 2002, and have applied the methods and philosophy of biodynamic farming since 2006.
They plough all the steep slopes with a mule, sort the grapes by hand and apply horsetail extract infusions.
Harvest is always early to preserve freshness. Fermentation and 16 to 18 months of ageing take place in French oak barrels of 28 to 32 hl and, since 2012, also in terracotta amphorae to avoid any wood influence. No commercial yeast or acid is added, and very little sulphur.
The winery is a member of "La Renaissance des Appellations", a group of biodynamic producers.
