From Vine to Glass: Our Winemaking Philosophy
At Terra del Priorat, we believe that great wine is not made in the cellar. It is born in the vineyard. Every bottle we produce is the result of a philosophy built on respect --- respect for the land, for the vine, and for the centuries of tradition that have shaped winemaking in this extraordinary region. Our approach is simple in principle and demanding in practice: let the terroir speak, and do as little as possible to get in its way.
The Vineyard Comes First
Our winemaking begins long before harvest. It starts with the daily care of vines that grow on steep, terraced hillsides of licorella --- the dark slate soil that defines the Priorat landscape. Many of our vines are decades old, their roots reaching deep into the fractured rock to draw minerals and moisture from far below the surface.
We practice respectful viticulture, working in harmony with the natural cycles of the land. This means careful canopy management to ensure each cluster receives the right balance of sunlight and shade. It means monitoring the health of the soil and encouraging biodiversity in and around the vineyards. And it means accepting that nature sets the pace --- not the market, not the calendar, and not the winemaker.
Our yields are naturally low, rarely exceeding a few hundred grams of fruit per vine. In Priorat, this is not a choice. It is a consequence of the terrain. But it is also a gift, because every grape that survives these demanding conditions carries an intensity of flavor that cannot be replicated in easier growing environments.
Hand-Harvesting: No Shortcuts
When harvest arrives, every grape is picked by hand. On the steep slopes of Priorat, mechanical harvesting is simply not possible. Our team moves through the terraces with care, selecting only the clusters that have reached optimal ripeness. Grapes that do not meet our standards are left behind.
This meticulous hand-selection is the first critical step in preserving the purity of the fruit. By the time the grapes arrive at the cellar, we are confident that only the finest raw material will enter the winemaking process.
Minimal Intervention in the Cellar
Once the grapes are in the cellar, our philosophy shifts to one of restraint. We believe that excessive manipulation obscures the very qualities we have worked all year to cultivate in the vineyard. Our winemaking process is built on minimal intervention.
Fermentation proceeds with native yeasts --- the wild strains that live naturally on the grape skins and in the cellar environment. We avoid commercial yeast additions, which can impose uniform flavors and mask the unique character of each vintage. Native fermentation is slower and less predictable, but it produces wines of greater complexity and authenticity.
We use minimal sulfites throughout the process, and our Coloma Vernet is crafted with no added sulfites at all. This wine represents the purest expression of our philosophy: a wine that is alive, vibrant, and completely faithful to its origin. Producing wine without added sulfites demands impeccable fruit quality and absolute precision at every stage, but the result is a wine of rare transparency.
Aging in French Oak
For our red wines, aging takes place in carefully selected French oak barrels. We choose French oak for its fine grain and subtle influence, which complements rather than dominates the fruit. Our goal is never to produce an “oaky” wine. Instead, the barrel serves as a vessel for gentle micro-oxygenation, allowing the wine to develop structure, depth, and nuanced aromas over time.
The duration of aging varies by wine. Our flagship, La Mestressa, spends 24 months in French oak, emerging with a refined tannin structure and layers of complexity that unfold over years in the bottle. Each wine is given the time it needs --- no more, no less.
Expressing the Truth of the Land
The thread that connects every decision we make --- from pruning to bottling --- is a commitment to terroir authenticity. We do not aim to make wines that follow trends or conform to international styles. We aim to make wines that taste unmistakably of Priorat: mineral, concentrated, alive with the character of licorella, old vines, and Mediterranean sun.
This is not always the easiest path. Minimal intervention demands vigilance. Low yields demand patience. Hand-harvesting demands labor. But we believe the result justifies every effort: wines that are honest, distinctive, and deeply connected to the place where they were born.
Taste the Philosophy
We invite you to experience the result of our winemaking approach. Explore our wines to discover bottles that reflect the true character of Priorat, from the vibrant purity of Coloma Vernet to the structured elegance of La Mestressa. Or visit us through one of our wine tourism experiences to see the vineyards, walk the terraces, and understand firsthand what it means to make wine with respect for the land.
Discover our wines and taste the authentic expression of Priorat terroir.