Day 2 | Priorat DOCa

Slate, Sun, and Old Vines

Priorat is situated 120 km southwest of Barcelona and is one of only two Spanish regions to hold DOCa status. Terraced vineyards span 100–700 m on brittle black slate (llicorella) that forces roots deep and drains fast. Summer highs climb past 35 °C, but cool river valleys pull night temperatures down, preserving acidity. Garnatxa Negra and Carinyena dominate, often from vines 50–100 years old, with yields that rarely top 15 hL/ha. The wines are naturally high in alcohol (14.5–15.5 %), dense in colour, and marked by graphite minerality.

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What You’ll Taste

• Primary + Secondary Notes – Black cherry, plum, graphite, cocoa nib, and rosemary.

• Acidity – medium (+) acidity

• Tannin / Texture – Full-bodied, high tannin

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Terroir & Winemaking Deep Dive

Priorat’s llicorella (a brittle mix of slate and quartz) stores daytime heat yet sheds water, forcing roots six metres down for moisture. Vines sit between 100 and 700 m. Higher plots (Porrera, La Morera) add acidity and florals, while lower slopes near Gratallops yield richer, darker fruit.

Garnatxa Negra supplies ripe berries and alcohol. Carinyena contributes color, acidity, and tannin. Many estates co-ferment the two, often with a dash of Syrah or Cabernet.

Grapes are hand-picked (steep slopes leave no choice), destemmed, and given warm macerations before 12 to18 months in 225 L French barriques (30–70 % new depending on the cuvée). Recent trends favour larger foudres and amphora to tame the oak imprint. Yields of 15 hL/ha or less explain both concentration and price, yet even entry-level bottlings deliver site transparency rare at this alcohol and density.

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Producers to Visit

• Álvaro Palacios – Finca Dofí and L’Ermita set the modern benchmark with black fruit, lavender, and endless length.

• Clos Mogador – René Barbier’s flagship blends depth, spice, and fresh acidity from organically farmed terraces.

• Mas Doix – 100-year-old Carinyena in 1902 Centenary cuvée. Expct dense blackberry, slate, and polished tannin.

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Travel Spotlight – Exploring Priorat

• Stay – Terra Dominicata (Escaladei) Former 12th-century monastery farm turned boutique hotel with a pool that overlooks terraced vines.

• Dine – Restaurant Irreductibles (Gratallops): Farm-driven Catalan plates. Slow-roasted lamb shoulder with a glass of old-vine Carinyena.

• Swirl – Camí dels Racons Hike: Trek the slate paths above Porrera and watch the evening fade away with a half-bottle of your favorite Priorat.

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Quiz

1. How does llicorella slate influence both temperature regulation and flavor profile in Priorat reds?

2. In a typical Garnatxa–Carinyena blend, what structural role does Carinyena play compared with Garnatxa?