Priorat is a
Catalan Denominació d'Origen Qualificada (DOQ) in Catalan for wines produced in
the Priorat county to the south-west of Catalonia
The DOQ covers
11 municipalities. It primarily produces powerful red wines, which came to
international attention in the 1990s. The area is characterised by its unique
terroir of black slate and quartz soil known as llicorella.
It is one of
only two wine regions in Spain to qualify as DOCa, the highest qualification
level for a wine region according to Spanish wine regulations, alongside Rioja
DOCa.
Priorat is the
Catalan spelling, which is the one usually appearing on wine labels, while the
Spanish spelling is Priorato.
History
The first
recorded evidence of grape growing and wine production dates from the 12th
century, when the monks from the Carthusian Monastery of Scala Dei, founded in
1194, introduced the art of viticulture in the area. The prior of Scala Dei
ruled as a feudal lord over seven villages in the area, which gave rise to the
name Priorat. The monks tended the vineyards for centuries until 1835 when they
were expropriated by the state, and distributed to smallholders.
At the end of
the 19th century, the phylloxera pest devastated the vineyards causing economic
ruin and large scale emigration of the population. Before the phylloxera
struck, Priorat is supposed to have had around 5,000 hectares (12,000 acres) of
vineyards. It was not until the 1950s that replanting was undertaken. The DO
Priorat was formally created in 1954. The seat of the DO's regulatory body was
initially Reus, some 30 km to the east of the wine-region, rather than in
Priorat itself.
In the decade
from 1985, the production of bulk wine was phased out and bottling of quality
wine phased in.
Early on,
winemaking cooperatives dominated. Much of the development of Priorat wines to
top class is credited to René Barbier and Álvaro Palacios. Winemaker Barbier,
then active at a winery in Rioja owned by the Palacios family, bought his first
land for Priorat vineyards in 1979, convinced of the region's potential. At
this stage, there were 600 hectares (1,500 acres) of Priorat vineyards. In the
1980s, he convinced others, including Palacios, to follow suit and plant new
vineyards in suitable locations, all named Clos. For the first three vintages,
1989–1991, the group of five wineries pooled their grapes, shared a winery in
Gratallops, and made one wine sold under five labels: Clos Mogador (Barbier),
Clos Dofi (Palacios, later renamed to Finca Dofi), Clos Erasmus, Clos Martinet
and Clos de l'Obac. From 1992, these wines were made separately. In 1993,
Palacios produced a wine called L'Ermita sourced from very old Priorat vines,
which led to an increased interest in using the region's existing vineyards to
produce wines in a new style.
The Catalan
authorities approved of Priorat's elevation from DO to DOQ status in 2000, but
national level confirmation from the Spanish Government in Madrid only came on
July 6, 2009. In the period from 2000 to 2009, when it was approved as DOQ but
not yet as DOCa, despite the fact that these designations were exactly the same
but in Catalan and Spanish, respectively, the situation was somewhat confused.
A new set of DOQ rules were approved by the Catalan government in 2006. The
regulatory body moved from Reus to Torroja del Priorat in 1999.
The vineyard
surface of Priorat has been continuously expanding since the Clos-led quality
revolution in the 1990s. At the turn of the millennium there was 1,000 hectares
(2,500 acres) of vineyards, with an equal amount of planting rights secured. As
of 2009, there are close to 1,800 hectares (4,400 acres).
The DOQ
comprises the valleys of the rivers Siurana and Montsant. The vineyards are
planted on the slopes on terraces at altitudes of between 100 m and 700 m above
sea level. Priorat is almost entirely surrounded by the DO Montsant, which
makes wine in a similar style.
The demarcated
zone has a total size of 19,783 hectares (48,880 acres).
Soils
The area is of
volcanic origin which confers interesting characteristics to the soil. The
basis (called llicorella in Catalán) comprises reddish and black slate with
small particles of mica, which reflects the sunlight and conserves heat. The 50
cm thick topsoil is formed of decomposed slate and mica. These characteristics
force the roots of the vines to reach the base for water, nutrition and
minerals. These soil characteristics confer special quality to the wine and
keep the vines firmly anchored to the earth during the strong winds and storms
which are common to the area.
Climate
Even though
Priorat DOQ covers a small area, there are several different micro-climates
present. Generally, the climate is more extreme than most continental climate
areas, though there is a marked contrast between the valleys and the higher
areas. There are both freezing winds from the north (mitigated somewhat by the
Montsant mountain) and also the warm Mistral wind from the east.
Summers are
long, hot and dry (max temperature 35°) while winters are cold (min temperature
-4°C). There is the occasional risk of frost, hailstones and drought. The
average annual temperature is 15°C, and average annual rainfall is 400–600 mm.
Grapes
The
traditional grape variety grown in El Priorat is the red Garnacha tinta, which
is found in all the older vineyards. Also authorized are the following red
varieties: Garnacha Peluda, Cariñena, Cabernet Sauvignon, Merlot and Syrah.
Four white varieties are also authorized: Garnacha blanca, Macabeo, Pedro
Ximénez and Chenin.
The trend
among the red varieties is that Garnacha stays constant, Cariñena decreases and
the international grape varieties increase. While Cabernet Sauvignon has always
been in the lead among these, in recent years, Syrah has increased faster.
Yields are
very low, usually much lower than the authorized maximum yield of 6,000 kg/ha,
due to the rocky nature of the soil that does not allow the accumulation of
water. The vines are usually planted as low bushes (en vaso) though the newer
vineyards tend to be planted on trellises (en espaldera).
As of 2008,
Priorat had 1,767 hectares (4,370 acres) of vineyards, of which 1,689 hectares
(4,170 acres) or 96% was planted with red varieties, and 78 hectares (190
acres) or 4% with white varieties.[5] The average planting density was 2,850
vines per hectare, compared to the mandated 2,500 to 9,000 vines per hectare.
Wines
The
traditional reds from El Priorat are a single grape bottling of Grenache and
Carignan or then a blend of these two grapes blended in a "Bordeaux"
style with other French varietals such as Cabernet Sauvignon (which is falling
out of favor), Merlot, or Syrah among others.
Criança wines must
remain in oak barrels for 6 months and then 18 months in the bottle.
Reserva wines
must remain in oak barrels for 12 months and then 24 months in the bottle.
Gran Reserva
wines remain in oak barrels for 24 months and then 36 months in the bottle.
Few wineries
(cellers) follow these guidelines strictly and the usual practice is to produce
what is known as vi de guarda (aged wine) that has been in oak barrels for 18
months followed by 6 months in the bottle, the optimal moment for consumption
being 2 years later.
Source: Wikipedia
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