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Scala Dei Masdeu 2019

€85,00

Masdeu is a single-vineyard wine from one of the most iconic and highest plots in Scala Dei, once worked by Carthusian monks. It revives the traditional winemaking of the 1970s to showcase the most complex, vertical, and profound side of Grenache, defined by the altitude and the clay-limestone soil of this historical heritage.

The winter, spring, and summer of 2019 were extremely dry. This lack of rain and unusually high temperatures led to a reduction in vineyard yields of around 25%.

This reduction resulted in highly concentrated grapes. Fortunately, Grenache is more heat-resistant than other varieties, especially when grown at high altitudes, as is the case with the Scala Dei vineyards.

  • Robert Parker Wine Advocate: 95 points
  • Vivir el Vino: 99 points
  • Guía Gourmets: 98 points
  • Guía Peñín: 96 points
  • Miquel Hudin: 97 points
  • Varieties: 100% red grenache
  • Alcohol degree: 14.5
  • Total tartaric acid: 6 g / l
  • Ph: 3.4
  • Contains sulphites



Masdeu is a vineyard planted on terraces on the slopes of the Montsant mountain range. It is the highest estate of Cellers de Scala Dei, reaching 650 meters at its highest point. Geologically, it presents a fascinating trait: red clay dominates the base, but the mineral composition changes as the altitude increases, culminating in an upper level formed entirely of limestone rocks. With a southeast orientation and planted in 1945, this site keeps alive the legacy of the Carthusian monks, who were already growing Grenache here centuries ago.


With this wine, we sought to recover a winemaking heritage from Priorat that traces back to the first bottlings of Cellers de Scala Dei. After researching how those 1970s bottles were crafted, we vinified Masdeu.

Harvest took place during the third week of October, using small crates and 100% stems during fermentation, though the grapes were crushed (not whole). It was fermented in a small 3,500-liter concrete tank, mimicking the temperature peaks typical of last century's fermentations, without added yeasts and pressing directly in the concrete vat. The wine was aged for 15 months in a concrete tank and a French oak foudre.

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