The Matassa estate was established in 2002 by Thomas and Nathalie Lubbe and Sam Harrop, starting with just a few Carignan vines. It was expanded in 2003, with new plots planted with different grape varieties (Grenache, Maccabeu, Grenache Gris, Muscat). The soil here is worked in an eco-friendly fashion, with farming practices strongly influenced by biodynamics.

Romanissa is a blend of Catalonian Grenache and Carignan whose yields were limited to 15hl/ha. The very low yields therefore allow the grapes to express their full potential. After being farmed organically, with the use of some biodynamic methods, the grapes macerate in whole bunches and are then vertically pressed with punching down. The wine was raised for almost two years in 500L demi-muids.