Scala Dei Garnatxa

Berliner Wein Trophy
International Wine Challenge

Scala Dei Garnatxa combines three concepts: freshness, fruit and simplicity. It is made mainly with Garnacha grapes, the predominant variety in our Scala Dei vineyards, and has the pure expression of fruit and terroir. The red clay soils and the altitude of the vineyards located in the foothills of the Sierra del Montsant give it freshness and those of licorella, a genuine imprint that is shown in this wine in the form of prioratine personality, minerality and acidity. It is a good example of what is the Garnacha and what is the Priorat.


vintage 2019
vintage 2018
vintage 2017
vintage 2015
vintage 2014
vintage 2013
92 points
James Suckling
90 points
Tim Atkin MK
Silver Medal
Sakura Awards
Ricard Rofes
Scala Dei Oenologist
Grilled meats, venison, cured cheeses, Iberian cured ham and other quality cold meats. Ideal for tapas and all kinds of pasta dishes.

Red cherry with bluish hues that denote its youth.


A fresh aroma of ripe red berries with underlying mineral hints from the “licorella” terroir.


Red berries reappear on the palate (mainly bilberry and redcurrant) with a pleasant mouthfeel. A balanced wine with freshness, meaty, well structured and rounded.

Varieties and Analysis




Alcohol volume (%)

D.O.Q. Priorat


Red wine


The Winery

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.

Elaboration - Vinification

The Scala Dei Garnatxa is made in small open 7,000 kg tanks, grouping grapes of similar ripeness.

The Scala Dei Garnatxa is made in small open 7,000 kg tanks, grouping grapes of similar ripeness. Commercial yeasts are not used for fermentation. This is carried out with the natural yeasts to render a wine with more typicity. Once fermentation has been completed the grapes are tasted to decide when they will be pressed.
The time the skins are left in contact with the must-wine varies from 12 to 16 days, depending on the vineyard that the grapes came from. Once the wine is ready it is left 6-8 months in stainless steel vats before bottling. This wine can be served at a slightly lower temperature than that usually recommended for Priorat red wines. We recommend 14 ºC in summer and 16ºC in winter. Excellent cellaring potential for 4-5 years in the bottle if stored under the right conditions.

Vineyard - Viticulture

This wine was crafted with grapes from the following vineyards: Maset, Parada, Closos, Escorial and Forsans.

This wine was crafted with grapes from the following vineyards: Maset, Parada, Closos, Escorial and Forsans. The vine stock is 15 to 25 years old, planted on terraces, and our winegrowing practices are geared to yielding grapes with the characteristics of the wine we want. We thus seek grapes with high acidity, with concentrated fresh fruitiness, not overripe and with lively yet ripe tannins.
The 2015 vintage was a year with a mild summer preceded by a rainy spring, which guaranteed an adequate water supply for the vine stock. The harvest however was complicated by quite a few rainy days, which delayed ripening a few days more than expected. Despite this the wines from this vintage are fine, fresh and have a great deal of fruitiness.

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