Sara Perez and Rene Barbier , who are second generation Priorat wine making royalty , Sara from Clos Martinet and Rene from Clos Mogador have introduced a completely new style of wine making to the adjoining Montsant region where the plants grow organically in the degraded granite /sandy soil that cools easily at night . this has an impact on the freshness of the wine which is aged in a mixture of old oak casks and concrete vats . A small portion of the grapes are fermented with the skins for 3/4 days to promote the natural yeast activity, 20% are fermented on the skins for 15 days and then they are all blended and aged in barrel for 14 months and then refined in cement tans before bottling. The grapes are grown organically. The wines are surprisingly fresh ( the impact of the Macabeu 50%), but are textured and have a distinct salinity on the finish. These are food wines. The balance is Garnatxa Blanca 40% and Xarel-lo 10%. Amazing purity and definition
94/100 Wine Advocate, Luis Gutierrez
