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This supple red has good energy, with vibrant acidity fueling the bright berry and cherry fruit. Fresh herb and vanilla accents add interest. Graceful and alluring.
Type: Full-Bodied Red (Conventional / Terroir-Driven)
Region: Priorat DOCa, Catalonia, Spain
Grapes: ~40% Garnacha, 20% Cariñena, 15% Cabernet Sauvignon, 15% Syrah, 10% Merlot
Alcohol ABV: 14.5%
Tasting Profile and Key Notes
Aroma: Intense bursts of ripe black cherry, black plum, violets, anise, and a distinct "hot slate" gravelly mineral undertone.
Palate: Rich and fleshy but surprisingly lively; high-toned acidity balances the dense blackberry fruit, framed by fine-grained, grippy tannins and a touch of Mediterranean garrigue (rosemary/thyme).
The hand-harvested fruit undergoes a 30-day maceration to extract deep color and a robust phenolic profile. Fermentation is carried out using a mix of temperature-controlled stainless steel tanks, cement vats, and open-top wooden vats with traditional punching-down and pump-overs to manage extraction. The wine completes malolactic fermentation and is aged for 4 to 6 months in used French oak barrels and large wooden vats to soften the structural tannins while preserving primary fruit purity.
Grapes are drawn from over 100 small parcels spanning eight different villages across the appellation, utilizing younger estate vines planted alongside fruit from trusted local growers. The vineyards are planted on steep, vertigo-inducing terraces and slopes at high elevations ranging from 350 to 700 meters above sea level. Vines are forced to dig deep into the region's famed, highly impoverished llicorella soil—a unique matrix of broken slate, schist, and quartz that naturally regulates vine vigor and imparts the wine's signature stony finish.
This supple red has good energy, with vibrant acidity fueling the bright berry and cherry fruit. Fresh herb and vanilla accents add interest. Graceful and alluring.
Type: Full-Bodied Red (Conventional / Terroir-Driven)
Region: Priorat DOCa, Catalonia, Spain
Grapes: ~40% Garnacha, 20% Cariñena, 15% Cabernet Sauvignon, 15% Syrah, 10% Merlot
Alcohol ABV: 14.5%
Tasting Profile and Key Notes
Aroma: Intense bursts of ripe black cherry, black plum, violets, anise, and a distinct "hot slate" gravelly mineral undertone.
Palate: Rich and fleshy but surprisingly lively; high-toned acidity balances the dense blackberry fruit, framed by fine-grained, grippy tannins and a touch of Mediterranean garrigue (rosemary/thyme).
The hand-harvested fruit undergoes a 30-day maceration to extract deep color and a robust phenolic profile. Fermentation is carried out using a mix of temperature-controlled stainless steel tanks, cement vats, and open-top wooden vats with traditional punching-down and pump-overs to manage extraction. The wine completes malolactic fermentation and is aged for 4 to 6 months in used French oak barrels and large wooden vats to soften the structural tannins while preserving primary fruit purity.
Grapes are drawn from over 100 small parcels spanning eight different villages across the appellation, utilizing younger estate vines planted alongside fruit from trusted local growers. The vineyards are planted on steep, vertigo-inducing terraces and slopes at high elevations ranging from 350 to 700 meters above sea level. Vines are forced to dig deep into the region's famed, highly impoverished llicorella soil—a unique matrix of broken slate, schist, and quartz that naturally regulates vine vigor and imparts the wine's signature stony finish.
