Priorat is one of only two Denominaciones de Origen Calificadas (DOCa), the highest quality designation in Spain. Its name, “the land of the prior,” refers to the leader of the Carthusian monks who came from France in the 12th century and founded their monastery, Cartoixa d’Escaladei, bringing vines and their production knowledge with them. Located in northeastern Spain among the Montsant mountain range, it is characterized by its steep slopes and “llicorella” soil, made of slate, which is poor in nutrients and water retention, forcing roots to burrow deep to reach their sustenance. This stress causes the vine to grow slowly and produce fewer bunches, but with concentrated components.
Priorat is known for producing red wines based on Garnacha Tinta and Cariñena, with some international grape varieties such as Cabernet Sauvignon and Syrah permitted in the blend, among others. Most examples, such as Alvaro Palacios “Finca Dofí” or Buil & Gine “Pleret,” are full-bodied with long aging potential, structured tannins, high alcohol content, and concentrated flavors of black fruits and minerals. These wineries also produce very fresh versions for young consumption, such as “Camins del Priorat” and “Giné Giné,” both ready to enjoy with smoked sausages or cured cheeses.
Author: Maytte Rivera
