D.O.Ca. Priorat

The Priorat region in the south of Catalunya is a mountainous area that is characterised by its steep, terraced slopes and volcanic soils. This bedrock is made up of “llicorella”, black slate with pieces of mica, and the topsoil is also slate and mica giving the land its unique black sheen. This causes the vines to grow extremely deep roots to obtain the necessary water and nutrients as well as anchoring the vines during heavy rain and winds. Added to this is the climate of the area which is temperate and dry, with practically no rain in summer, giving rise to very healthy grapes.

In the 12th century, the monks of the Carthusian Monastery of Scala Dei introduced wine-making to the area. The monastery was named after the “ladder of God” that appeared in one of the monk’s dreams, or so the story goes. The Catalan word for priory is “priorat”, hence the name of the region.

However, the devastation caused by phylloxera in the 19th century led to the area being replanted with almond, hazelnut and olive trees. In mid-20th century, replanting with high-quality vines began and together with the introduction of high technology wine-making methods in the last decade has led to the development of great wines.

The traditional grape of the Priorat is Garnacha Tinta, sometimes combined with some Cariñena, producing a very deep red, sometimes almost black, wine that ages especially well.
The Garnacha Peluda grape is also used and the Garnacha Blanca, Macabeo and Pedro Ximénez are used for rosé and white wines.

Since the early eighties, when French varieties were also authorised, Cabernet-Sauvignon, Merlot, Shiraz and Cabernet, as well as Chenin Blanc have been planted in increasing quantities. It is this mixture of old and new wines, in combination with the unique terroir, that have made the Priorat wines some of the best known Spanish wines.