Gran Clos Priorat

The Priory revolution began in the late 80s of the 19th century after the arrival of Alvaro Palacios and other like-minded people in the region. In turn, the Gran Clos farm was founded in 1995, i.e. during the second wave of the emergence of new wineries focused on quality. The style and approach of the wines can be safely called "classic", because the Priory wines during the first wave were quite different, lighter, less concentrated and not as saturated. Ratings and change of fashion for more lush and rich wines had an undoubted impact on the style of wines Priory. Gran Clos works only with its vineyards, does not purchase additional grapes, the key idea is full control over the entire production process. Grapes for Gran Clos wines from the same vines, from the same vineyards, which allows you to keep the style of the house so beloved by customers. In 2005 and 2006, the Priory held mass wine tastings, which were attended by both winemakers and wine critics, and the best wine, 2 years in a row was recognized as the flagship wine of the economy-Gran Clos, fully reflecting the power and charm of the soil "licorella". Viticulture approach can be considered almost organic, because it is such a balanced approach gives optimal long-term results. Gran Clos do not apply for a certain certification, because monitoring the condition of the vines throughout the year, sometimes radical decisions are made about the use of some drugs. The key mission is to get the healthiest berries, not a stamp from certification bodies. The oenologist of the farm is Josep Angel Mestre, a native of Falset. Josep's family produces wines in the Priory for over 50 years and it is Josep's excessive love of the environment and interest in winemaking that led him to the Gran Clos farm. Josep deeply understands the importance of viticulture, as well as the nuances of winemaking at the chemical level. The winery itself resembles a garage, and the annual production does not exceed 80,000 bottles per year and that strongly distinguishes Gran Clos among other colleagues, it is quite a long aging of wines in their cellars in a bottle. The base wine is produced only in the 3rd year after the harvest, and more premium wines - in the 6th year and beyond.
A key part of the economy is Finca el Puig, which produces two wines: the best berries eventually give birth to the wine of the same name, and the rest of the crop is produced wine Solluna. Solluna vinified differently, gets less extraction and slightly less oak, with the dominance of old barrels. Also, Gran Clos has 5 small "costers" with old vines, from 60 to 100 years, and these are born such masterpieces as Gran Clos and Cartus.