Bottler: Portal del Priorat, C. de la Font n. 9, 43737 Gratallops / Spain
In the glass
Colour
Dark purple with an opaque core and violet rim.
Nose
Dark berry notes of stewed damson, elderberry and blueberry, complemented by umeboshi apricot, pipe tobacco, warming spices, tarragon and dark chocolate.
Palate
Powerful entry with textured, grainy tannins, moderate acidity and immense substance on the palate.
Character
Sublime, majestic and earthy; uniting passionate steadfastness with a warm-hearted, empathetic soul.
Pairing
Pairs superbly with braised veal roulades in a violet mustard sauce, crispy pork knuckle with dark beer and shallots, or jacket potatoes served with mojo rosso and pimientos de Padrón.
Notes
Shaped by the lean Llicorella slate of Priorat and the signature style of the estate, which focuses on freshness and moderate alcohol despite its expressive aromatics.
Tasting note
Colour & Appearance
Dark purple with a violet rim, opaque core, clear and bright in the glass.
Nose
A powerful entrance full of warmth. Notes of stewed plums, braised elderberries and juicy blueberries meet nuances of umeboshi apricots and sweet cherries. Savoury accents of pipe tobacco, cinnamon, tarragon and black pepper add complexity, rounded off by dark chocolate and a hint of rum, raisin and nut.
Palate
Strong, mighty and yet empathetic. An intelligent balancing act between structure and warmth: textured, grainey tannins meet moderate acidity. Despite its aromatic power, it presents itself with a remarkably moderate alcohol content of 14.0% abv and a pronounced local character.
Terroir & Origin
Grown on the barren, steep terraces of black Llicorella slate in the south of Priorat. Here, architect Alfredo Arribas employs organic and biodynamic farming alongside low-yielding vines near the villages of El Lloar and Bellmunt to capture the rugged minerality of the soil untouched in the bottle.
Grape Variety & Vinification
100% Carignan (Cariñena). In the cellar of winemaker Juan Asens, the focus is on radical yield reduction (approx. 1 kg per vine) and spontaneous fermentation with wild yeasts. Gentle extraction and the avoidance of new oak allow the grape variety to express itself purely.
Food Pairings
Outstanding with braised veal roulades with violet mustard sauce, crispy pork knuckle with dark beer shallots, or vegetarian with jacket potatoes with Mojo Rosso, Kalamata olives and Pimientos de Padrón.
Particularities
Fervent steadfastness instead of an oak overdose: The wine combines the typical slate minerality of Priorat with an elegance and freshness that is a rarity in this often sun-drenched region.
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