WINERY HISTORY
In 1978 Pere SANGENÍS and Conxita VAQUÉ started to plant vines in the lands of Pere in Porrera, D.O.PRIORAT. We know that this lands has been in the maternal side of his family –MONLLEÓ- since before 1700, and on which vines were primarily cultivated. At the beginning of the 20th century bottling was attempted in some houses of the PRIORAT, however this project collapset as they were times of social and economic conflict.
In 1979 Pere and Conxita began to produce in the bodega in Plaza Catalunya, the old cellar of Josep Simó, Conxita’s grandfather, who was a winemaker as well as wine merchant from 1886 until his death. Is in this cellar that Pere SANGENÍS has produced our wines during these years combining tradition with the new ways.
Recently María and Núria Sangenís have joined our team who, alongside Pere, share the responsibility of producing our great wines.
The vineyards are located in the district of Porrera within the Priorat Qualified Designation of Origin, on terraced hillsides, formed by the famous “llicorella” (slaty schist land). Very poor land combined with a dry climate ( 550 mm) provides minimal production and therefore maximum quality.
GRAPE HARVEST & WINE-MAKING
To obtain the best grapes one has to start with the best land, and this we have: permeable slate lands (llicorella) facing South. The influence of the sea breeze (Garbinada) will soften the severity of the summer and the vines can do their photosynthesis with maximum efficiency.
The maintenance of the organic matter is done with natural manure (sheep’s dung) which contributes to relieve the hydro stress in the summer, as the ground retains more humidity.
TERROIR & CLIMATE
To obtain the best grapes one has to start with the best land, and this we have: permeable slate lands (llicorella) facing South. The influence of the sea breeze (Garbinada) will soften the severity of the summer and the vines can do their photosynthesis with maximum efficiency.
The maintenance of the organic matter is done with natural manure (sheep’s dung) which contributes to relieve the hydro stress in the summer, as the ground retains more humidity.
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AGEING
After racking the wine is aged in French Allier oak barrels (85%) and American oak barrels (15%) which has been made with the best woods, dried in the open air during 30 months.
Twelve months later the wine is bottled without clarification or filtering and then the bottle ageing takes place for months until the wine is ready.
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