Priorat Lovers Newsletter: March



In March we have entered the spring weather and the vines are beginning to sprout again tinging the landscape with green, still timidly.


This month Rafel explains the renovation of a vineyard that we had to start up a few years ago, Eva tells us about the the need to taste a wine in all its stages of production and Diana writes about the the colour of wine.


As always, I wish you all, Priorat fans, good health and good wine.


Enric Vives


Enric Vives



In the vineyard

Renovation of the "Tormo" plot.

The plot Tormo" is one of the plots around the Terra Dominicata winery in Escaladei.


At the end of the 2017 we started up the vineyard cabernet sauvignon vineyard that had been planted on the "Tormo" plot for more than 25 years.


The decision was the result of some reflections where technical and economic technical and economic aspects. On the one hand, there were many casualties and a high percentage of vines affected by diseases, so the yield was much lower. yield was much lower than expected and desired. than expected and desired. On the other hand, we do not consider Cabernet Sauvignon as a variety of special interest for our wines. for our wines, nor valid as a representative of the typicity of the place or the winery.


The fact is that since then we have been working the land and just three and a half years later we have finished the new plantation of red new plantation of red Garnacha.



The tasks necessary for resting of the soil such as subsoiling, removing the soil and roots, soil analysis and fertilisation, successive ploughing, etc. have given way to the design of the plantation. planting designThe necessary tasks for the rest of the land, such as subsoiling, marking and planting of vines, trellising and installation of supporting irrigation systems, have given way to the design of the plantation.


From now on, all the focus will be on dedication will be focussed on the care for the good rooting of the new vines and for the new that the new planting will be a success..


Thank you!

Rafel Gauchola

Vineyard manager


In the cellar

The importance of tasting during winemaking.


In winemakingwinemaking, winemakers must constantly taste the wine during the different stages of the process in order to be able to make the right the right decisions that will bring us closer to the desired end result.


This month we are planning to bottle our wine Llum d'Alba (white wine made from Grenache, Macabeo and Viognier). Therefore, with the help of our advisor Toni Coca, we have tasted the wine once clarified and filtered to decide if it is ready to be bottled. to be bottled.


It is also the time to monitor the wines the monitoring of the wines resting in our barrels (the red wines of the 2019 vintage (these are the red wines of the 2019 vintage, which have been in the barrel for 10 to 12 months), to compare the differences in style brought by the different coopers we work with, and also to evaluate the evolution of the ageing and decide whether to empty them early or leave them to age a little longer.

A few days before the barrels are emptied, we will taste them one by one and if we are not satisfied with any of them, we will separate them from the lot.



We also took the opportunity to to taste some of the wines that have been bottled for some years and so we could observe how it evolves and what we can improve in future vintages and ageing.

These days of analysis and reflection are very positive to see where we are y where we want to go.


Thank you! 

Eva Escudé



The colour of wine


This month I want to talk to you about the colour of wine. When we do a wine tasting, we always start by looking at the wine, and colour is something that tells us many things. Today I want to talk only about the tonality, on another occasion I will talk about the transparency or opacity of the wine.


The colour is related to the age of the wine, whether it is white or black.


We start with the white wine. If when we have a white wine in the glass, we see that it is very transparent with a pale yellow colourand sometimes with green shades, what we have in the glass is a young wine. a young wine. If, on the other hand, we have a more golden wineit is probably it is a wine with more age. Sometimes the colour can also come from the ageing during the winemaking process, that is to say, it is part of the style of wine that the winemaker wants to produce. The ageing process provides the wine with a gentle oxygenation and it is this oxidation that causes the pale yellow colour to evolve into a golden colour. evolves towards a golden colour.


A longer evolution in time causes the colour of the wine to evolve towards a copper colour.



The colour of red wine evolves differently from white wine. If white wine changes from a paler colour to a more intense colour, red wine goes from having a deep purple colour when young purple colour when young, to having a colour colour when it is young, to a colour that tends to a when it has undergone long ageing.. If micro-oxidation causes the colour of white wine to evolve towards a copper colour, in red wine we must take into account that the passage of time (ageing) in the bottle causes the colour to fade, and the molecule chains in the bottle to change.This causes the chains of colouring molecules in the wine to break down over time (forming the so-called "lees"), and the colour changes from an almost bluish purple to a maroon colour, which then evolves towards a russet colour.



If we make a final analysis we will see that white wine and red wine at the end of their lifetimes are.


Both will be copper-coloured in the end... Even if their flavours are different and have come from different paths.



Thank you!


Diana Juarez