La Pierre de Sisyphe Rouge is a deep, natural red that comes from volcanic soil with gravel and basalt bound by clay, and Grenache from a basalt plateau, from plants whose roots go deep into the rock to gather nutrients.
Joseph destems without crushing the grapes and uses gravity to put the fermenting juice in cuves. He co-ferments the Grenache and Carignan with a month of maceration. It was matured for eight months on its lees and bottled without de-gassing. He neither fines, nor filters, nor adds sulfites.