Scala Dei Massipa 2024
Massipa is the revival of the classic 'Blanc de Scala Dei', sourced from one of our historic and highest-altitude vineyards in Priorat. A wine brought back to showcase the freshest side and the exceptional aging potential of White Grenache.
The 2024 vintage reflected the future that awaits us with the climate change that has been affecting us for years. It was the final year of the El Niño cycle and made its presence felt as the third consecutive year of severe drought. Scant rainfall leading up to the harvest, combined with the water deficit from previous years, pushed the vines to extreme hydric stress, which in some cases led to their death. This situation caused production to drop drastically, by 40% compared to the previous year. Looking at the accumulated decreases, the 2024 harvest fell below 50% of the average yields recorded before this drought period.
However, the silver lining was the absolute health of the grapes. It was a year that required far fewer treatments and offered great concentration due to the small berry size. Once again, Scala Dei’s privileged location and our commitment to Grenache were key; the altitude of the vineyards and the mosaic of clay and llicorella soils mitigated the effects of the heat. The result was fresh, clean, and luscious wines, confirming that Grenache is perhaps the variety best adapted to the thermal demands of the Priorat.
- Varieties: 70% white grenache, 30% chenin blanc
- Alcoholic content: 14% Vol.
- Total tartaric acidity: 5.5 g / l
- PH: 3.2
- Contains sulphites.
This is a single-vineyard wine. Massipa is located right next to the Masdeu vineyard, facing east at an altitude of 650 meters, with red clay soil featuring chalk incrustations. The vineyard is 45 years old and is the only white grape parcel at Cellers de Scala Dei. A path divides the vineyard in half: on one side is the White Grenache and on the other is the Chenin Blanc, planted by Mr. Peyra in the late 1980s during the arrival of French varieties in the Priorat.
Grenache and Chenin are harvested simultaneously when Grenache reaches its optimum ripeness. At this stage, Chenin would typically need a few more days, but this is precisely what allows us to maintain the wine's acidity. Once at the winery, both varieties are pressed together. The must is then racked and transferred to a concrete tank, where it ferments at a controlled temperature of 16-18 °C using indigenous yeasts. After fermentation, the wine is racked to remove the gross lees while retaining the fine lees. During the first three months of aging, a weekly bâtonnage is performed while the wine remains in the concrete tank. After three months, it undergoes static aging on its fine lees in a foudre for 12 months.
Vintage 2024
- Robert Parker Wine Advocate: 94 points
- Robert Parker Wine Advocate: 93+ points
- Miquel Hudin 96 points
- Wine Spectator 93 points
- Robert Parker Wine Advocate 92 points
- Tim Atkin 94 points
- James Suckling 93 points
- Miquel Hudin 95 points