Made from around 30% of both Cabernet and Carinyena, with a bit less than 20% Garnatxa and touches of Merlot, Viognier and Syrah. All the fruit comes from Porrera and is hand picked, selected, destemmed and fermented in stainless steel for retention of freshness and acid, with a short maceration of no more than 6 days. After which, it’s pressed to rest and open up in large raw cement vats for 7 months. While direct, easy and fresh, it’s well beyond simple! Balsam, red berries, light brown earth … and a magical waft of metal minerality, telling of the slate - it’s immediately and unmistakably Priorat. There are touches of pollen and the flowers of fennel and briars. Beautifully composed without any sense of strictness and regulation, it’s both free and organised. In the mouth there’s just the right amount of earthen, mineral and tannin grip, providing a bed in which the snappy young berries can romp roomily through bracken and blackberry copses and occasionally tumble to the ground laughing up at the clear blue above. Great flavour, plenty of spice, open yet grounded.
