Winemaker: Fredi Torres
Region: Gratallops, Priorat, Spain Grapes: 72% Grenache, 16% Carignan, 7% Syrah, 5% Macabeu
Alcohol: 13.5% Sulphur: 49 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 75% 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. Once fermentation was underway the grapes spent 7-10 days on skins, were pressed, and returned to their vessels to finish fermentation. At the end of malolactic (Nov/Dec), he assembled the different tanks and vats and put 80% 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.