DOQ Priorat

Priorat wines are closely linked to the Carthusian monastery of Escaladei. The monks, originally from Provence, introduced the viticulture techniques that evolved, over the centuries, into what is now the current D.O.Q. Priorat.

Carved into the mountains, the intricate landscape runs between slate slopes. Farmers have been able to adapt to this territory and are growing the most expensive grapes in Spain.

The varieties? Mainly two: Cariñena and Garnacha Tinta. Cabernet Sauvignon, Merlot and Syrah can also be found in Priorat.

Did You Know?

1

After the ecclesiastical confiscations of Mendizábal farmers in the area were able to devote their efforts to vine cultivation, initiating a wine culture and prestige that has endured to the present day.

2

The phylloxera plague devastated the Priorat area and caused a great emigration to the cities. The D.O. was created in 1950 and vines were again planted.

3

From 1980 onwards, a new cycle of progress began in the region. Landscape, agriculture and tradition came together to give quality and renown to Priorat wines.

D.O.Q. Priorat: A Steep Terrain Requiring Maximum Effort

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The unique thing about D.O.Q. Priorat is its landscape personality. The steep orography marks the vineyard layout, extending on terraces on the slopes of the Montsant mountain range.

The "llicorella" (or slate) is predominant in the terroir, passing on Priorat wines an unmistakably mineral identity.

A Few Figures

17 l / ha

It’s the lowest yield in Spain. Priorat produces less than 3 million wine liters per year. This results in extremely concentrated wine.

+90 wineries

Wineries are spread over a 500 km2 territory. 96% of the production is red grapes.

< 400 mm

Annual rainfall. Priorat has a Mediterranean microclimate with irregular rainfall and significant temperature fluctuations.

And The Outcome :

Climate and terroir combine in the D.O.Q. Priorat to give its wines an easily recognizable personality. These are intense and complex wines where fruit and mineral aromas take center stage. With a high alcohol concentration, their feel on the palate is dry and robust.

Two Proposals Made In Priorat: