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Scala Dei Sant Antoni


Sant Antoni is a single vineyard wine, one of the oldest vineyards in Priorat. Vineyards that have been cultivated with Grenache for at least 350 years. With this wine we have recovered a winemaking heritage that had practically disappeared in the Priorat. It consists of using 100% stems and making the wine in cement vats as was done from the time of the Carthusian monks, and until the end of the 1970s.

  • Robert Parker 2018: 95 points
  • Robert Parker 2017: 95 points
  • Red 
  • Aged
  • Complex
  • Elegant
  • Single varietal
  • Medium bodied

  • Robert Parker 2016: 94 points
  • Robert Parker 2017: 95 points
  • Robert Parker 2018: 95 points
  • Guía Peñín 2017: 95 points
  • Guía Peñín 2018: 95 points
  • Guía de los vinos de Cataluña 2017: 9,77 points
  • Guía de los vinos de Cataluña 2018: 9,72 points
  • Wine & Spirits 2018: 95 points
  • Guía Proensa 2017: 93 points
  • Andreas Larsson 2018: 92 points
  • Anuario de vinos 2018: 91 points

  • Varieties: 100% red grenache 
  • Alcoholic strength: 14.5% Vol.
  • Total tartaric acidity: 5.3 g / l
  • PH: 3,5
  • Contains sulphites

Sant Antoni de Montalt is a vineyard located above the Carthusian monastery of Escaladei, on a small terraced plain that ends in an impressive cliff above the monastery, with a completely clay soil. It is shaped like an amphitheatre, with one part facing east, another west and the central part facing south. It is 580 metres above sea level at its lowest point and 650 metres above sea level at its highest point. It is one of the vineyards that the monks had planted with Grenache for centuries. The vines that compose it were replanted in around 1973 and there are two types of Grenache: País and Peluda.

With this wine we wanted to recover a winemaking heritage that existed in Priorat and that takes us back to the first bottles of Cellers de Scala Dei. The grapes were harvested during the first week of October, in small crates, with 100% of the stems during the fermentation process, but with the grapes crushed. We ferment it in a small 3,500 litre cement tank, imitating the temperature peaks typical of the Carthusian monks' fermentations, with no added yeasts and lthen manually pressing it in the cement tank itself. The wine is aged for 4 months in a cement tank and one year in a 1,300 litre foudre.

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