This wine brings together three concepts: freshness, fruit and simplicity. Made primarily with Grenache grapes, the dominant variety in our Scala Dei vineyards, it shows the pure expression of the fruit and the terroir. The red clay soils and the height of the vineyards located at the foot of the Sierra de Montsant gives them freshness, and the llicorella soils the genuine hallmark of the area. This wine is the pure expression of fruit and terroir with the personality of Priorat. This the tribute from Scala Dei.
An intense red colour, with a lively blue rim.
With aromas of ripe red fruit, it is both fresh and attractive at the same time.
it is rounded and full, with direct notes that echo the fruit found on the nose and it has the typical minerality of Priorat llicorella soils.
Scala Dei is the oldest winery in Priorat. Its origins lie in the lands surrounding the Scala Dei Monastery, where Carthusian Monks made wine as far back as the year 1163. Today, the same spirit of artisanal craftsmanship is maintained and adapted to new techniques. The Scala Dei wines are a true expression of the terroir, made using very special vineyards in a prime location. They stand out for being the oldest in the area, situated at altitudes between 400 and 800 metres, with distinctive soil and a variety of orientations.
The fermentation with natural yeasts gives it greater typicity.
It is made in small open tanks that hold 7,000 kg; grouping together bunches of the same level of ripeness. The fermentation with natural yeasts gives it greater typicity. The decision is made on when to press by tasting: according to the vineyard of origin, the amount of time that the skins are in contact with the must can vary between 12 and 16 days. It then spends a few months in stainless steel tanks until bottling.
Vineyards of between 15 and 30 years of age planted on terraces.
This wine is sourced primarily from the following vineyards: Salanques, Parada, Maset, Era and Pla saqueta. These are vineyards of between 15 and 30 years of age planted on terraces, where the viticulture practiced is aimed at obtaining grapes with the characteristics of this wine: bunches with high acidity, concentrated fresh fruit, without over-ripeness and ripe yet vivacious tannins.