Scala Dei Sant Antoni 2016 Reserva del Celler
Sant Antoni is one of the most refined, elegant and fragrant expressions of Grenache in Scala Dei. Coming from one of the most emblematic vineyards of the winery, already worked originally by the Carthusian monks on clay soils, this estate wine recovers the traditional production of the 70s to capture the essence of a unique historical heritage.
This unique identity was allied in 2016 with one of the most extraordinary, concentrated and balanced vintages in the recent history of Priorat. After a rainy spring that provided good water reserves, a warm and dry summer favored a 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 a tannin of exceptional silkiness. After years of slow evolution in our historic cellars, Masdeu 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.
- Robert Parker Wine Advocate: 95 points
- Tim Atkin: 96 points
- Guía Peñín: 95 points
- Guía Proensa: 96 points
- Varieties: 100% Grenache
- Alcoholic content: 14.5% Vol.
- Contains sulfites.
Sant Antoni de Montalt is a vineyard located above the Scala Dei Charterhouse, on a small terraced plain ending in a dramatic cliff over the monastery. With entirely clay soil, it forms a natural amphitheatre oriented east, west, and south, ranging from 580 to 610 meters in altitude. The monks first planted Grenache here five centuries ago; the current vines, planted in 1945, include at least two varieties: Peluda and País.
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 Sant Antoni.
Harvest took place during the first week of October, using small crates and 100% stems during fermentation, though the grapes were crushed rather than kept whole. We fermented in a small 3,500-liter concrete tank, mimicking the temperature peaks typical of last century's fermentations, using indigenous yeasts and pressing directly in the concrete vat. The wine was aged for 6 months in concrete and 12 months in used 1,200-liter foudres.