Winemaker Marta Rovira of Mas d’en Gil discusses what sets Priorat apart from the other appellations of the world, from the region’s sunshine and Mediterranean breezes to its stony soils—and tells us how she has embraced a more traditional style of winemaking.
Priorat “Bellmunt”, Mas d’en Gil – 2009
Bellmunt is the name of the village in Priorat where the vines that make this wine are grown. This comes from younger vines and has the classic, chalk mineral character known to the region, as well as deep, red cherry fruit. Aged in large, old wood casks for 10 months before release.
Priorat “Coma Vella”, Mas d’en Gil – 2008
A lush, fruit-forward Priorat from an isolated area inland from Tarragona in northeast Spain. The Mas d’en Gil estate is family-owned and all about preservation of old vines and local character in Priorat. These wines are pure and have a pedigree that allows for long-term aging.
Priorat Blanco “Coma Alta”, Mas d’en Gil – 2011
A vibrant, white Priorat, based on the Grenache Blanc grape and blended with Viognier. Aromatic, with floral aromas, this wine is rich in body, and the type of wine that is perfectly paired with your next pork meal, whether it be a simple loin, or ribs rubbed in herbs.
Priorat “Clos Fontà”, Mas d’en Gil – 2007
The top wine from Mas d’en Gil. This is aged for three years in cask before release. It shows the sophisticated side of Priorat. The aging regimen has helped the wine evolve, yet it’s still showing plenty of signs of life, and could easily be stored another decade plus. Aromas of dark berries and dark chocolate. This is made from 70-year-old vines–the richness is a testament to this.
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