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In 1998 a group of Swiss friends including Spanish wine specialist Frank Ebinger purchased some top vineyard land near Calonge in the Emporda region of northern Catalonia. Peter Sisseck (of Pingus fame) was immediately hired to produce the first vintage of Clos d’Agon and continues on as a consultant at the property. Most of the parcels are planted on sloping hillsides made up of gravel and clay, hence the choice of mainly Bordeaux varietals. The red wine is 40% Cabernet Sauvignon, 30% Cabernet Franc and 30% Syrah aged for 18 months in French barrels. The white is produced in extremely limited quantities.