Wine visit with local cheeses at Costers del Priorat ★ 4.2
A winery visit through the modern cellar and the old rooms where Carthusian monks made wine in the 15th century, then three DOQ Priorat wines tasted with local cheeses.
NeighbourhoodFalset
KindMarket
Whenevery Tuesday
Priorat wine and cheese
Mató with Naturally sweet Garnacha, DO Montsant
Our pickACREFA says mató is usually eaten with honey, jam, nuts or a sweet liqueur. A sweet late-harvest Garnacha from Falset with dried-fruit richness stands in for the honey: the cheese stays milky, the wine brings the sweetness.
Mató with Dry steel-fermented Garnacha Blanca and Macabeo white, DOQ Priorat
Our pickACREFA describes mató as clearly white, with a delicate taste recalling milk. These dry whites are fermented in steel with little or no oak and carry high or medium acidity, so they freshen the cheese without covering it.
Mató with Vi ranci, oxidatively aged Garnacha, DOQ Priorat
Our pickACREFA lists a sweet liqueur or spirit among mató's usual partners. An off-dry Garnacha vi ranci, aged oxidatively in small oak casks, brings a nutty rancio note and a touch of sweetness to the cheese's plain milk.
Location
Address: Plaça de la Quartera, 43730 Falset, Tarragona, Priorat
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