VINAMERICAS | NEWS

The small Spanish appellation of Priorat sits upon some of the most mountainous terrain in the wine world.  Working such terrain is difficult, no mechanization is possible, and the yields from the vines are very low.  So low in fact that the vineyards were almost completely abandoned after phylloxera hit.  So why do winemakers still cling to making wine here just as strongly as the vines do to the mountains?   The answer lies in the terroir

 

The terroir of Priorat, nestled in the mountains about 2 hours southeast of Barcelona, is among the most distinctive in the world of viticulture. Its uniqueness stems primarily from the region’s ancient llicorella soil—a type of decomposed slate mixed with quartz. This fractured, rocky terrain forces vine roots to dig deep in search of water and nutrients, which in turn contributes to the concentration and complexity of the grapes. The high mineral content of the soil imparts a characteristic flinty and earthy quality to the wines, forming the backbone of Priorat’s renowned bold and structured reds.

​

Equally significant to Priorat’s terroir is its topography. The vineyards are planted on steep, terraced slopes that range from 100 to over 700 meters in elevation. These dramatic inclines not only provide excellent sun exposure, particularly important for ripening late-season varieties like Garnacha and Cariñena, but also allow for cooler nighttime temperatures, which help maintain acidity in the grapes. The rugged landscape makes mechanized farming nearly impossible, meaning most vineyard work is done by hand, contributing to the region’s low yields and high-quality output.

​

Climate is another crucial component of Priorat’s terroir. The region experiences a Mediterranean climate with continental influences—hot, dry summers and cold winters. This climate, combined with the reflective properties of the llicorella soils, creates ideal conditions for producing grapes with high sugar levels and phenolic ripeness. However, rainfall is scarce, and drought is a constant challenge. These stressors on the vine encourage the development of small, concentrated berries, which result in wines of great intensity, depth, and age-worthiness.

 

Central to the identity of Priorat wines is the use of authorized grape varieties, which are carefully selected to reflect and enhance the unique characteristics of the terroir. Grenache and Carignan are the dominant traditional varieties and are particularly well-adapted to the harsh, dry conditions and mineral-rich soils. These grapes yield deeply colored, powerful wines with rich fruit, spice, and pronounced minerality.  Along with Châteauneuf-du-Pape in France, Priorat is the only grand cru wine region to use Grenache as its base.  In addition to these native varieties, international grapes such as Cabernet Sauvignon, Merlot, and Syrah are also permitted and often blended to add complexity and structure. 

 

VINAMERICAS is proud to import the wines from Clos Berenguer, a picturesque winery nestled in the mountainside near the village of El Molar.  The winery is family-owned for five generations and farms its 18 hectares of land 100% organically.  Winemaker Gil Nunez emphasizes minimal intervention and gentle winemaking technique to preserve the freshness of the wines while carefully selecting individually the barrels that they will be aged in.  Their main wine, Clos de Tafall, has received 90 or more points from a reputable critic every year for the last 15 years.  For more information on Clos Berenguer and their wines, click HERE.