- Red
- Aged
- Single Varietal
- Elegant
- Structured
- Complex
- Robert Parker Wine Advocate: 94 points
- Tim Atkin: 94 points
- Vivir el Vino: 94 points
- Guía Peñín: 93 points
- Varieties: 100% Carignan
- Alcohol content: 15% Vol.
- Total acidity: 4.8 g / l
- Ph: 3.6
- Contains sulphites
This wine comes from three different costers (steep slopes): Cap la Serra, Parts de l’Ase, and La Font, all planted between La Vilella Alta and Torroja shortly after the phylloxera plague. Consequently, the age of the vines ranges from 80 to over 95 years.
While the predominant orientation is North, one of our vineyards includes a South-facing section. Parts de l’Ase is the largest vineyard and a true gem; beyond the quality of its ancient vines, it serves as a testament to traditional dry-stone architecture, featuring various historical structures for water management, space optimization, paths, and walls.
While the predominant orientation is North, one of our vineyards includes a South-facing section. Parts de l’Ase is the largest vineyard and a true gem; beyond the quality of its ancient vines, it serves as a testament to traditional dry-stone architecture, featuring various historical structures for water management, space optimization, paths, and walls.
The production of this wine follows a similar philosophy to our historical Grenaches at Scala Dei. The core idea is non-intervention, allowing the wine to express the unique character of the terrain so typical of Priorat’s slate soils. Fermentation took place in open concrete tanks, with a combination of pigeages and remontages based on daily tastings.
The wine was fermented with 50% whole clusters from one of the three vineyard sites where the stems reached optimal maturity. It remained in contact with the skins for 30 days from vatting to pressing, using only indigenous yeasts.
The wine was then aged in 4,000-liter French oak foudres for 12 months, followed by 6 months in concrete tanks.
The wine was fermented with 50% whole clusters from one of the three vineyard sites where the stems reached optimal maturity. It remained in contact with the skins for 30 days from vatting to pressing, using only indigenous yeasts.
The wine was then aged in 4,000-liter French oak foudres for 12 months, followed by 6 months in concrete tanks.