On deciding to create a Priorat wine, one of the most exciting aspects is to consider the many factors that will come to give the wine its specific characteristics, including the grape varieties that are used, the characteristics and types of slate in the soil where the vines are planted, the planting system, the orientation of the vines and the cultivation method that is applied, in addition to other aspects. Accordingly, the irregular terrain of the slate hills is one of the determining factors.
The Clos de l’Obac and Miserere wines are made from the grenache, Cabernet Sauvignon, syrah, merlot, ull de llebre and samsó (cariñena) varieties, while white grenache, macabeu, xarel•lo and muscat of Alexandria are used to make Kyrie white wine.
Old gobelet plantings of the grenache, samsó and Cabernet Sauvignon varieties from fifty to eighty years ago have been preserved. The rest of the vines have an average age of twenty-five years and are trained or re-trained by the Royat double cordon (two-armed) trellising system, which allows better control of production, better plant health and, consequently, a more efficient balance of production.
FRUIT AND FEELING
When attempting to make a great wine in El Priorat, the foremost challenge is to combine all the factors that will give the wine its specific character. This is achieved through a creative process, as in any other artistic discipline. This creative process is of such an exciting character that it can lead you to devote your entire life to this craft. Indeed, once you have tasted a wine made in this way and met the people who have made it, you may, if only from time to time, discover and appreciate the delicate thread that joins people to the land, work to repose, reason to passion, and feelings to the senses.