Priorat

Known for its powerful, fruit-forward red wines, Priorat is a wine region with a long tradition. Priorat and red grape Garnacha (Grenache) are a congenial pairing, albeit the latter is often blended with other grape varieties.

Priorat is the oldest viticultural area in Catalonia. One of Spain’s most important wine regions in the Middle Ages, it fell into obscurity until starting its comeback in 1989. Winemakers like Alvaro Palacios and René Barbier spearheaded this renaissance. Priorat was elevated to DOCa status in 2001. It has Rioja for company in this, Spain’s most prestigious appellation category.

Working terraced vineyards by hand

There are around 1,500 hectares currently under vine in Priorat, where narrow valleys and steep hills dominate the landscape. The region’s vines grow on terraces at 200 to 1,100 metres above sea level. Some of this terrain is man-made. The use of machinery is therefore impossible – everything is done by hand. The traditional constituents of Priorat are Garnacha (Grenache) and Cariñena (Carignan); the latter is Catalonian native that began to feature in Priorat more prominently after the phylloxera epidemic. Some producers also grow Cabernet Sauvignon, Merlot and Syrah.

Powerful wines from a dry climate

Priorat’s climate mainly is dry and mild. North-easterly winds parch an already dry landscape. However, Priorat’s slate soils have very good water-retention capacity, allowing vines to survive on what little rain there is – thanks to roots that penetrate to depths of up to 15 metres. Priorat owes its distinctive character to these exceptional soil and climatic conditions. Wines from Priorat tend to be concentrated and powerful, with rich fruit and slatey minerality.