Scala Dei Massipa 2016 Reserva del Celler
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.
This unique identity was allied in 2016 with one of the most extraordinary, concentrated and balanced harvests in the recent history of Priorat. After a rainy spring that provided good water reserves, a warm and dry summer favored notable aromatic richness, while the altitude of the plot preserved the freshness necessary for a slow and impeccable ripening.
The result was a grape with magnificent structure, well-defined ripe fruit and exceptional acidity. After years of slow evolution in our historic cellars, Massipa 2016 Reserva del Celler comes to light from the private reserve of the winery, offering the unrepeatable opportunity to enjoy a cult wine at its optimal point of consumption and maximum plenitude. Very limited availability.
- Varieties: 70% Grenache Blanc, 30% Chenin Blanc
- Alcoholic content: 14.5% Vol.
- Total acidity: 5.6 g / l
- PH: 3.33
- Contains sulfites
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.
- James Suckling: 93 points
- Guía Peñín: 93 points
- Guía Gourmets: 94 points