Priorat
The Priorato (or Priorat in Catalan language) is a small hidden and mountainous area, located to the east of Tarragona, Catalonia’s most southerly province. Irrigated by the Ebro’s (Spain’s largest river) tributary, the river Siurana, Priorat is actually a winding valley characterized by its hard and dry climate, its steep terraces and the peculiar poor black slaty soils (“Llicorella”), all of which influence decisively in the yield and quality of the vines and grapes. The area’s capital is Falset, though much of its surrounding land is not included in the Appellation of Origin. Historically two well differentiated phases can be distinguished in the wine producing life of Priorat. One which covers the early wine producing days by the Cartujano Monks of Scala Dei, in which highly oxidized and alcoholic wines were the rule; until 1974 when the second and modern phase had its starting point, which runes till our days. In the turning point year of 1974, the FAO published and extensive report where it was clearly determined that the area assembled all the conditions to produce one of the best wines in the world.

Based on this report, a new batch of wine growers, mostly young people, set their eyes in this land and by recalling authentic cooperatives attitudes inherited from the sixties, sharing ambitions and equipment, decided to elaborate new and vigorous wines from both autochthonous and foreign grapes. The present specialty in the area is the careful crafting of dry reds, although there are still a bunch of winemakers that dare and continue to produce the traditional “vinos rancios” (oxidative ageing) but also whites (generally, barrel fermented) of Garnacha Blanca. The wines from Priorat generally share alike the richness of the traditional varieties (Garnacha Tinta, Garnacha Blanca, Cariñera), and the noblesse of the French most prominent grapes (Cabernet Sauvignon, Merlot, Chardonnay of Syrah). In this most exclusive area, yields are limited to 1 – 2 kilograms per vine (due to the extreme climate and poor soils) and so is production for all houses that operate in the Appellation, being the average produced of any wine approx. 10.000 bottles per vintage. Wines need to attain a minimum of 13.5 above labelled as Priorat. The most renowned wine houses normally use new barrels year on year, where French Allier prevails, elevage in oak rarely exceeding 12-14 months. Without hardly any regulations (quite different from other more famous and traditional areas, such as Rioja and Ribera) the denomination of origin was granted its status in 1975. In year 2000 it reached the level of “Qualificada” (classified). No limits to the creativity of men and women who were willing to reach the peak of the world’s oenology (the already famous Daphne Glorian – Clos Mogador-, Rene Barbier junior – Clos Mogador -, Carles Pastrana – Clos de L’Obac -, Alvaro Palacios – L’Ermita – and Joshep Lluis Perex – Clos Martinet-). They were the pioneers and sketched the reference term “Nuevos Prioratos”. Other wine houses followed the new style and have attained international acclaim for their wines. No surprise given the international reputation the wines from Priorat are deserving world-wide, unprecedented in the modern history of Spanish wine.