Winemaker: Fredi Torres
Region: Gratallops, Priorat, Spain
Grapes: 65% Grenache, 25% Carignan, 7% Syrah, 3% Macabeu
Sulphur: 45 mg/l (total)
Suitable for vegans: Yes
Soils: mainly granite, schist in some parcels (llicorella)
Age of vines: 12-60yrs old
Viticulture: Organic (noncertified)
Vineyards: The grapes come from a variety of parcels spread throughout the Priorat appellation. They include vines near Fredi’s home in Gratallops as well as in Porrera, Bellmunt, and near Falset on the border with the Montsant appellation. He has some Grenache on schist but generally prefers the expression of the grapes on decomposed granite – a bit lighter, less concentration and less sugar, leading to wines with softer texture and aromatics, more freshness, and more drinkability.
Vinification: The grapes were partly destemmed and the varieties were fermented separately in steel as well as vats with 25% whole clusters. They took around two days to start fermenting on their natural yeasts and hence underwent a sort of uncontrolled ‘cold’ maceration during this time. Maceration lasted 7-10 days before pressing, and returning to the vessels to finish fermentation. At the end of malolactic (Nov/Dec), he assembled the different tanks and vats and put 90% of the blend back in steel with the rest in old barrels of various sizes. After 10 months the wines saw a light sulphite addition prior to bottling.
In 2017, due to the wine not meeting the minimum required alcohol for the Priorat appellation (13.5%), Fredi had to declassify it, hence the missing ‘Priorat’ on the label.