For a long time, winegrowing in Priorat was particularly difficult due to the steep slopes. The soil is rocky, resulting in very low yields. In the 1980s, a few winegrowers saw great potential in this area. They were particularly impressed by the soil—schist with mica—which is exceptionally well-suited for producing top-quality red wines. Interest grew enormously, prices soared, and now Priorat is recognized worldwide as a unique wine region. The minerality in the wine, in particular, makes it an interesting wine. These are intense, yet not heavy.
After careful selection, the grapes undergo fermentation in stainless steel tanks. This process is followed by six months of aging in French and American oak barrels. The Clos del Mas Priorat is then bottled for a period of time before being released for sale.
This blend is very dark in color. The nose immediately draws you in with aromas of ripe red and black fruit. Further aromas are reminiscent of oak aging and a touch of spice. The fruit dominates the palate, yet the flavor is concentrated and complex. The tannins are soft and supple, and the finish is exceptionally long. Perfect with meat dishes.
