El Tossal de la Salut is the first monovarietal of black Grenache of the Conca de Barberà denomination of origin. From its own vineyards cultivated at altitude, this new artesanal wine from Abadia de Poblet faithfully expresses the uniqueness and value of the origin.
Abadia de Poblet is the only winery in Cataluña to be located within a historic monument designated a World Heritage site. It brings together the winemaking tradition of the Cistercian monks from Burgundy with the knowledge of the Conca de Barberà, an area that has maintained the cultivation of native varieties. The philosophy behind the Monastery’s wines, which revive the use of local varieties (Trepat, Garrut and Grenache), is that they transmit the characteristics of the grapes that they are made from and the terroir in which they have been grown.
With a very limited production of about 1,000 bottles, this red wine exemplifies the artesanal method of the Abadia de Poblet cellar.
With a very limited production of about 1,000 bottles, this red wine exemplifies the artesanal method of the Abadia de Poblet cellar. A method that recovers the processes that for centuries the monks of the Cistercian Order from Burgundy used. The maximum varietal and terroir expressiveness is sought with Tossal de la Salut. The grapes of Tossal de la Salut were harvested on October 18th, 2015, were squeezed and covered in a cement tank where the fermentation took place with 100% of the scrap. Fermented with natural or autochthonous yeasts, this wine was in contact with the skins for 23 days, alternating "pissage" and pumping over according to daily tasting.
The wine comes from El Tossal de la Salut vineyard, located next to the hill of this name.
The wine comes from El Tossal de la Salut vineyard, located next to the hill of this name. It is located in the Prades Mountains, which separate Priorat from Conca de Barberà. It is a vineyard oriented to the North, located at 700 meters of altitude, in which the soil presents slate mixed with red clay. The vintage 2015 was an unusual vintage, especially until just before the harvest began. We came from one of those very promising vintages, good winter, rainy spring (without excess) but when the summer arrived it was very warm, a fact that caused maturation to advance, especially in the low areas. The rains (although scarce) of mid-August helped the vineyards of height, but not so much to those of the valleys, where due to their advanced stage of maturation, it was necessary to choose meticulously the grape to enter which was only optimal.