Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-tier Garnacha and Cariñena blend from Vall Llach's Porrera vineyards, named after the Catalan national park.
Pairs with: Braised lamb shoulder, Grilled Catalan sausage with mushrooms
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Showing 131 of 131 cuvées.
Every cuvée from Priorat
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Old-vine Cariñena from the Arbossar plot at Terroir Al Limit, aged in large foudres. First made in 2001.
Pairs with: Braised beef cheeks, Grilled lamb ribs with chimichurri, Aged hard cheese with honey
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Single-varietal Garnacha Blanca from Celler Arrels del Priorat in Gratallops, DOQ Priorat, showing waxy stone-fruit and saline mineral character.
Pairs with: Tarragona-style fish stew (suquet de peix), Salt cod with honey and pine nuts, White asparagus with mousseline sauce
Off Dry · Medium-bodied · Low tannin · Medium acidity · Contemplative
Traditional Catalan Vi Ranci from Celler Arrels del Priorat in Gratallops, made from old Garnacha aged oxidatively in small casks with classic rancio character.
Pairs with: Crema catalana, Mature blue cheese (Cabrales or Roquefort), Almond tart with honey
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Prestige Garnacha, Cariñena, and Syrah from high-altitude old vines at Bodegas Mas Alta. First made in 2006.
Pairs with: Slow-roasted leg of lamb, Grilled Iberian beef rib
Dry · Full-bodied · Firm tannin · High acidity · Rustic
DOQ Priorat from Vinyes dels Aspres in Corca, blending Garnacha and Cariñena from llicorella terraces on the eastern flank of the appellation.
Pairs with: Roast suckling lamb (lechazo), Wild boar stew with mushrooms, Aged Manchego
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Village-named wine from Mas d'En Gil, reflecting the Bellmunt del Priorat subzone. An accessible, mineral Garnacha and Cariñena blend at a mid-tier price.
Pairs with: Grilled pork sausages with white beans, Roast chicken with paprika
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Pure varietal Garnacha from high-altitude old vines at Bodegas Mas Alta. Fresh and mineral.
Pairs with: Grilled lamb with herbs, Catalan sausage with roasted vegetables
Dry · Full-bodied · Medium tannin · High acidity · Rustic
Mid-tier Garnacha and Cariñena blend from Mas Martinet, named for the historic mule path through the estate's vineyards.
Pairs with: Roast duck with fig sauce, Catalan botifarra sausage, Braised wild mushrooms on toast
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Entry-level DOQ Priorat blend from Álvaro Palacios. Garnacha-forward with herbal freshness and mineral character, first made in 1999.
Pairs with: Pizza with cured meats, Pasta with tomato and beef ragu, Grilled vegetables with romesco
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Entry-level white blend of Garnacha Blanca, Macabeo, and Pedro Ximenez from Álvaro Palacios, fresh and mineral.
Pairs with: Grilled prawns with lemon, Salt cod fritters, Catalan alioli and vegetable dishes
Dry · Full-bodied · Firm tannin · Medium acidity · Rustic
Small-family DOQ Priorat from Celler Castellet in Bellmunt del Priorat, blending Garnacha and Cariñena from the Bellmunt Vi de Vila zone.
Pairs with: Grilled chistorra sausage, Lamb and vegetable stew, Pa amb tomaquet with jamon
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Single-varietal Garnacha Blanca from Cellers Cecilio in Gratallops, DOQ Priorat, showing stone fruit, beeswax and saline mineral character.
Pairs with: Grilled sea bream with herbs, Escabeche of anchovies, Goat's cheese salad with walnuts
Dry · Full-bodied · Firm tannin · Medium acidity · Rustic
The principal red of Cellers Cecilio in Gratallops, DOQ Priorat, made from old Garnacha and Cariñena on llicorella with characteristic dark fruit and mineral structure.
Pairs with: Grilled aged beef (entrecot), Wild mushroom croquettes, Pa amb tomaquet with aged cheese
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Village-level DOQ Priorat from Cellers Cecilio in Gratallops, showing fresh Garnacha and Cariñena red fruit with garrigue and mineral character.
Pairs with: Botifarra negra with rice, Catalan-style mushrooms with garlic, Manchego and cured ham
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Accessible second wine of Garnacha and Cariñena from Celler Cal Pla, named 'new birth' in Catalan.
Pairs with: Grilled Catalan sausages, Tapas and olives
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Old-vine Garnacha and Cariñena from Celler Cal Pla in Porrera. First made in 2001.
Pairs with: Roast lamb with garlic and herbs, Catalan stewed wild boar
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Entry-level multi-variety blend from Cellers Pasanau. Fruit-forward and approachable, first made in 1998.
Pairs with: Grilled pork and vegetables, Catalan chorizo with bread
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Accessible tier Cariñena and Garnacha from Cims de Porrera, reflecting the Porrera subzone character.
Pairs with: Grilled lamb with wild herbs, Catalan pa amb tomaquet with ham
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Old-vine Cariñena and Garnacha from the Solanes vineyard, Porrera. First made in 1996.
Pairs with: Roast lamb with olives, Wild boar with mushrooms and pine nuts
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Village-level Cariñena and Garnacha from Cims de Porrera under the Porrera Vi de Vila designation.
Pairs with: Catalan grilled meats, Iberian charcuterie
Dry · Medium-bodied · Low tannin · Medium acidity · Refreshing
Unoaked white of Garnacha Blanca and Macabeo from Clos Berenguer. Fresh and mineral.
Pairs with: Grilled sea bass, Catalan fresh goat cheese with herbs
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Garnacha-dominant blend from old vines at Clos Berenguer in the Gratallops area. First made in 2001.
Pairs with: Roast lamb shoulder with garlic, Grilled pork sirloin
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Flagship Garnacha-dominant blend from Carles Pastrana's Costers del Siurana estate, one of the founding Cinc Pioners wines from 1989.
Pairs with: Grilled lamb with wild herbs, Wild mushroom risotto, Roast beef with red wine jus
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Garnacha-dominant flagship from Daphne Glorian's tiny estate in Gratallops, first made in 1994. Rich, concentrated; mineral.
Pairs with: Slow-roasted suckling pig, Venison with wild mushrooms, Aged Comté
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Flagship red from Clos Figueras in the DOQ Priorat, blending Garnacha, Cariñena, Syrah and Cabernet Sauvignon from llicorella slate parcels near Falset.
Pairs with: Grilled lamb chops with romesco, Aged Manchego, Slow-roasted suckling pig
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-range DOQ Priorat from Clos Figueras, blending Garnacha, Cariñena and Syrah with mineral freshness and garrigue herbs.
Pairs with: Grilled lamb kebabs with herbs, Escalivada (roasted peppers and aubergine), Chorizo and potato stew
Dry · Full-bodied · Firm tannin · Medium acidity · Rustic
Named after the old fountain spring (font) on the estate, Clos Fonta blends old-vine Garnacha and Cariñena from the Bellmunt del Priorat area. Structured and mineral.
Pairs with: Braised lamb with white beans, Catalan estofat de porc (pork stew)
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The flagship from Mas Martinet, a Garnacha-dominant blend from old vines in Falset. First produced in 1989 by Josep Lluis Perez.
Pairs with: Lamb shank braised with rosemary, Grilled Iberian beef ribeye, Hard aged Manchego
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
Barrel-aged white of Garnacha Blanca, Macabeo, and Pedro Ximenez from Mas Martinet. Textured and mineral.
Pairs with: Roast monkfish with romesco, Catalan lobster rice
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The estate's flagship red from 18 hectares of old Garnacha and Cariñena vines on llicorella slate in Gratallops, first produced in 1989.
Pairs with: Grilled Iberian pork shoulder, Slow-braised lamb with herbs, Aged Manchego cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Joint project of René Barbier and Roqueta family from century-old Garnacha vines in DO Montsant. First made in 2002.
Pairs with: Slow-roasted lamb with wild herbs, Roast duck with fig and pepper sauce
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
White blend from old Garnacha Blanca, Macabeo, and Pedro Ximenez on llicorella slate, barrel-fermented and aged on lees. One of Priorat's rare whites.
Pairs with: Grilled langoustines with alioli, Roast chicken with herbs, White truffle pasta
Dry · Medium-bodied · Low tannin · High acidity · Contemplative
Rare white DOQ Priorat from Nin-Ortiz in Porrera, blending old Garnacha Blanca and Macabeo with minimal intervention and amphora ageing.
Pairs with: Grilled razor clams with alioli, Bacalao a la llauna (baked salt cod), White asparagus with romesco
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Garnacha-dominant blend from old vines in the historic Coma Vella plot at Mas d'En Gil. Dense and structured with the characteristic mineral depth of Priorat's llicorella soils.
Pairs with: Roast lamb with black olive tapenade, Grilled Iberian pork rack, Aged Manchego with quince
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Stainless-steel-fermented white blend from Costers del Priorat. Fresh and mineral.
Pairs with: Grilled fish with herbs, White asparagus with hollandaise
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Pure varietal Cariñena from old vines at Costers del Priorat. First made in 2003.
Pairs with: Braised beef short ribs, Roast duck with cherry sauce
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Entry-level four-variety blend from Costers del Priorat, named for the slate soils of the region.
Pairs with: Grilled lamb with herbs, Catalan sausage with beans
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Village-level DOQ Priorat from Celler del Pont in Porrera, offering fresh Garnacha and Cariñena red fruit with mineral freshness at an accessible price.
Pairs with: Grilled chicken thighs with herbs, Catalan fideua seafood pasta, Olives and manchego
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Entry-level DO Montsant white from Venus la Universal, blending organic Garnacha Blanca, Macabeo and Xarel-lo with fresh citrus and mineral character.
Pairs with: Grilled sea bass with lemon and herbs, Tarragona-style seafood rice, Fresh goat's cheese with honey
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Approachable entry-level DO Montsant red from Venus la Universal, offering organic Garnacha, Cariñena and Syrah with bright red fruit and fresh herbs.
Pairs with: Grilled vegetables with alioli, Tapas of jamon iberico and olives, Pizza Margherita
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Garnacha and Cariñena blend from Terroir Al Limit, farmed biodynamically and aged in large old foudres. First made in 2003.
Pairs with: Braised lamb with chickpeas, Grilled Iberian pork neck, Catalan fricandó (veal with mushrooms)
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Old-vine Cariñena and Garnacha flagship from Mas Doix, first made in 2004. Dense, mineral, and age-worthy.
Pairs with: Slow-roasted leg of lamb with garlic, Grilled Iberian beef with bone marrow, Wild mushroom and truffle pasta
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
The entry-level five-variety blend from Vall Llach, offering an approachable introduction to the estate's Priorat style. Fruit-forward and rounded with the estate's characteristic mineral note.
Pairs with: Roast chicken with thyme, Grilled Catalan sausage with white beans, Grilled vegetables with balsamic
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Unoaked DO Montsant white from the Cooperativa Falset Marca's Etim range, blending Garnacha Blanca and Macabeo for fresh citrus and mineral character.
Pairs with: Grilled prawns with garlic, Light tapas and olives, Ceviche with lime and coriander
Sweet · Full-bodied · Low tannin · Medium acidity · Festive
A traditional Catalan naturally sweet wine from the Cooperativa Falset Marca, produced from late-harvested Garnacha with dried-fruit richness and oxidative complexity.
Pairs with: Crema catalana, Blue cheese with walnuts, Chocolate and almond tarta
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Single-varietal Garnacha from the Cooperativa Falset Marca's Etim range, made from member-grower parcels in DO Montsant showing warm, ripe red fruit.
Pairs with: Roast chicken with herbs, Fuet and Catalan cold cuts, Lentil stew with pork ribs
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Entry-level DO Montsant red from the Cooperativa Falset Marca's Etim range, offering ripe Garnacha and Cariñena fruit at an accessible price point.
Pairs with: Grilled chorizo and patatas bravas, Tomato rice with sobrasada, Migas (breadcrumbs with pork fat)
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Old-vine Cariñena and Garnacha flagship from the Ferrer Bobet estate in Porrera. First made in 2005.
Pairs with: Roast leg of lamb, Grilled Iberian beef ribeye, Aged Manchego or Idiazabal
Dry · Medium-bodied · Low tannin · High acidity · Elegant
Barrel-fermented Garnacha Blanca and Macabeo white from Ferrer Bobet's Porrera vineyards.
Pairs with: Grilled sea bass with fennel, Roast monkfish with alioli
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Prestige selection of old-vine Cariñena and Garnacha from Ferrer Bobet, made only in exceptional vintages. First made in 2007.
Pairs with: Roast milk-fed lamb with garlic and herb crust, Black truffle and potato terrine
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Pure old-vine Cariñena from Ferrer Bobet's oldest parcels in Porrera. First made in 2008.
Pairs with: Braised oxtail with herbs, Roast lamb with olives and tomatoes
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Single-vineyard Garnacha-dominant blend from old vines in Gratallops, first produced in 1992 by Álvaro Palacios.
Pairs with: Grilled lamb chops, Braised wild boar, Aged Garrotxa cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Prestige single-vineyard Garnacha and Cariñena from the La Planeta plot at Cellers Pasanau, Falset.
Pairs with: Grilled lamb chops with garlic, Braised wild boar with mushrooms
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Entry-level DOQ Priorat red from Clos Figueras, offering Garnacha and Cariñena fruit with slate minerality and garrigue at an accessible price.
Pairs with: Pa amb tomaquet (bread with tomato), Grilled botifarra sausage, Charcoal-grilled vegetables (escalivada)
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Garnacha Blanca white from Clos Galena in Poboleda, DOQ Priorat, showing waxy stone-fruit and saline mineral character from llicorella slate.
Pairs with: Grilled sea bream with lemon, Catalan-style mussels in wine and herbs, White bean and salt cod salad
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Estate flagship of Clos Galena in Poboleda, DOQ Priorat, blending Garnacha, Cariñena and Syrah from llicorella slate with concentrated dark fruit and mineral depth.
Pairs with: Roast lamb shoulder with herbs de Provence, Venison stew with juniper and thyme, Hard aged Manchego
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The entry-level red from Buil & Giné, the Falset-based estate. A Garnacha and Cariñena blend offering approachable fruit, mineral freshness, and the DOQ Priorat character at accessible pricing.
Pairs with: Catalan butifarra amb mongetes (sausage with white beans), Grilled lamb kebabs with herbs
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Approachable entry-level Garnacha and Cariñena blend from the Vinícola del Priorat cooperative, for early drinking.
Pairs with: Grilled sausages and vegetables, Tapas selection
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Village-level Garnacha and Cariñena blend from Gratallops, the approachable mid-tier expression in the Álvaro Palacios Priorat range.
Pairs with: Grilled chorizo, Roast chicken with alioli, Iberian charcuterie board
Dry · Full-bodied · Firm tannin · Medium acidity · Rustic
DOQ Priorat from Celler els Guiamets in the eastern Els Guiamets area, blending old Garnacha, Cariñena and Syrah from llicorella slate.
Pairs with: Grilled Iberian pork sirloin, Slow-roasted lamb shoulder, Aged Manchego cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Mid-tier blend from Vall Llach combining Cariñena with Merlot and Cabernet Sauvignon. Structured and fruit-forward with oak integration and mineral freshness.
Pairs with: Grilled Iberian pork chops, Lamb meatballs in tomato sauce, Hard aged cheese
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Small Poboleda estate DOQ Priorat from Celler Joan Ametller, working old Garnacha and Cariñena on llicorella terraces near Mas Doix.
Pairs with: Slow-roasted rack of lamb, Grilled mushrooms with garlic and parsley, Aged sheep's milk cheese
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The mid-tier wine from Buil & Giné, named for Joan Giné, one of the estate's founders. A Garnacha and Cariñena blend with more structure and mineral depth than the Giné Giné entry wine.
Pairs with: Braised lamb with tomato, Grilled mushroom and cheese flatbread
Dry · Full-bodied · Low tannin · Medium acidity · Elegant
Barrel-fermented white blend of Garnacha Blanca, Macabeo, and Pedro Ximenez from Costers del Siurana. Textured and mineral.
Pairs with: Roast monkfish with saffron, Salt cod with olive oil and garlic, Roasted white asparagus
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Second wine from Bodegas Mas Alta, Garnacha and Cariñena from high-altitude plots.
Pairs with: Roast lamb cutlets with rosemary, Grilled pork sausages
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-tier Garnacha and Cariñena from Cellers Pasanau, named for the Priorat village of La Morera de Montsant.
Pairs with: Roast lamb with rosemary, Grilled Iberian pork chops
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
Premium selection Garnacha and Cariñena from the Vinícola del Priorat cooperative. First made in 2006.
Pairs with: Roast lamb shoulder with garlic, Aged Manchego cheese
Dry · Full-bodied · Medium tannin · Medium acidity · Rustic
Second wine of Clos Erasmus, Garnacha-led with Cariñena and Syrah, offering approachable Gratallops character.
Pairs with: Roast lamb with herbs, Grilled merguez sausages, Catalan pa amb tomaquet with ham
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Gran Vinya Classificada from a single hectare of century-old Garnacha on steep llicorella terraces in Bellmunt del Priorat. First vintage 1993.
Pairs with: Roast milk-fed lamb, Aged Iberian ham, Truffle-dressed risotto
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-range DOQ Priorat from Orto Vins in El Lloar, blending Garnacha and Cariñena with garrigue herbs and mineral character from llicorella.
Pairs with: Rabbit with alioli and garlic, Grilled vegetables and alioli, Spiced lamb meatballs (boles de picolat)
Dry · Medium-bodied · Firm tannin · High acidity · Contemplative
Amphora-aged single-varietal Cariñena from Celler Joan Simo in Porrera, DOQ Priorat, offering pure mineral expression without wood influence.
Pairs with: Roast duck with cherries, Lamb chops with mint and garlic, Charcoal-roasted tomatoes with olive oil
Dry · Full-bodied · High tannin · High acidity · Contemplative
Single-vineyard old-vine Cariñena and Garnacha from Celler Joan Simo in Porrera, DOQ Priorat, showing angular iron-ore minerality and cellar-worthy structure.
Pairs with: Grilled Tomahawk steak, Aged manchego with membrillo, Black bean stew with pork
Dry · Medium-bodied · Medium tannin · High acidity · Contemplative
Old-vine Garnacha Vinya Classificada from the Les Manyes plot, biodynamically farmed by Dominik Huber. Translucent, mineral, and Burgundy-inspired.
Pairs with: Roast pigeon with thyme jus, Lamb shoulder with garlic and herbs, Aged goat cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Single-vineyard Cariñena-led DOQ Priorat from Orto Vins in El Lloar, showing old-vine mineral depth and firm structure from steep llicorella terraces.
Pairs with: Grilled Iberian pork secreto, Truffle rice (arros amb tofona), Braised rabbit with olives and thyme
Dry · Light-bodied · Low tannin · High acidity · Refreshing
Fresh unoaked DO Montsant white from the Celler el Masroig cooperative, blending Garnacha Blanca and Macabeo with clean citrus character.
Pairs with: Grilled squid with alioli, Gazpacho, Fresh goat's cheese
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Cariñena-dominant DO Montsant from the Celler el Masroig cooperative, showcasing the grape's mineral depth and dark-fruit character from Montsant slate.
Pairs with: Grilled black-foot pork ribs, Catalan mongetes with botifarra, Manchego with honey and walnuts
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Old-vine Cariñena Vinya Classificada from Les Tosses, biodynamically farmed by Dominik Huber at Terroir Al Limit.
Pairs with: Braised oxtail with herbs, Wild mushroom and game terrine, Hard aged Manchego
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Flagship wine from L'Infernal, the Rhone winemakers' Priorat project. First made in 2003.
Pairs with: Slow-roasted shoulder of lamb with herbs, Grilled venison with juniper berry sauce
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Entry-level Garnacha, Cariñena, and Syrah from the French winemakers' Priorat project L'Infernal.
Pairs with: Grilled lamb kebabs, Catalan pork sausage with bread
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The flagship red of Celler del Pont in Porrera, DOQ Priorat, made from old Garnacha and Cariñena vines on llicorella with artisan winemaking.
Pairs with: Slow-braised lamb shanks, Roast wild boar, Aged Idiazabal cheese
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-tier Garnacha, Cariñena, and Syrah from Marco Abella. Fresh and mineral with medium structure.
Pairs with: Grilled Catalan sausages, Roast chicken with vegetables
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Single-vineyard Vinya Classificada from old Cariñena vines in the Manyetes plot, Gratallops. Structured, mineral, and herb-inflected.
Pairs with: Rack of lamb with rosemary, Grilled beef with chimichurri, Wild boar stew
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Entry-level Garnacha, Syrah, and Merlot blend from Mas Martinet. Fresh, herbal, and approachable, first made in 1995.
Pairs with: Grilled lamb kebabs, Roast vegetables with romesco, Cured meats and olives
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The prestige single-vineyard wine from Vall Llach, sourced from the old Mas de la Rosa estate acquired in 1998. Dominated by old Cariñena with Garnacha, aged extensively in new oak.
Pairs with: Roast rack of lamb with herbs, Braised wild boar with black truffle
Dry · Medium-bodied · Low tannin · High acidity · Savoury
Garnacha Blanca white from Mas d'en Compte in the Porrera Vi de Vila zone, showing waxy stone fruit and saline mineral character typical of Priorat whites.
Pairs with: Bacalao al pil-pil (Basque salt cod in olive oil), Grilled prawns with alioli, White asparagus with vinaigrette
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Cariñena-led red from Mas d'en Compte in the Porrera Vi de Vila zone, DOQ Priorat, with characteristic iron-ore mineral depth and old-vine concentration.
Pairs with: Slow-cooked leg of lamb with garlic and rosemary, Wild mushroom and black truffle rice, Cured Catalan botifarra sausage
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Village-level DOQ Priorat from Mas d'en Compte in the Porrera Vi de Vila zone, showing fresh Cariñena and Garnacha character at accessible pricing.
Pairs with: Carn d'olla (Catalan meat and vegetable stew), Grilled lamb ribs, Manchego and membrillo
Dry · Medium-bodied · Low tannin · Medium acidity · Refreshing
White blend of Garnacha Blanca, Macabeo, and Viognier from Mas d'En Gil. Barrel-fermented with light lees ageing.
Pairs with: Grilled sea bream with lemon, Catalan vegetable escabeche
Dry · Medium-bodied · Low tannin · Medium acidity · Refreshing
Fresh white blend of Garnacha Blanca and Macabeo from Mas Doix's Poboleda vineyards.
Pairs with: Grilled squid with alioli, White fish in green sauce
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Pure Cariñena from century-old vines planted in 1902 at Mas Doix. First separate bottling in 2002.
Pairs with: Roast lamb with anchovies and herbs, Braised wild hare
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-tier Garnacha and Cariñena from the FA 112 plot at Mas Igneus, Gratallops.
Pairs with: Braised lamb with tomatoes and olives, Grilled pork chops with herbs
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Prestige old-vine blend from the FA206 plot at Mas Igneus, Gratallops. First made in 2002.
Pairs with: Roast rack of lamb with herbs, Grilled beef sirloin
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
Entry-level Garnacha, Cariñena, and Syrah blend from Mas Igneus. Fresh and approachable.
Pairs with: Grilled sausages with alioli, Catalan tapas spread
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
Prestige single-vineyard Garnacha and Cariñena from Marco Abella in Porrera. First made in 2000.
Pairs with: Roasted rack of lamb with herbs, Wild game with seasonal mushrooms
Dry · Full-bodied · Firm tannin · High acidity · Rustic
Small-family DOQ Priorat from Celler Eudald Massana Noya in Torroja del Priorat, blending old Garnacha and Cariñena with dark fruit and mineral depth.
Pairs with: Charcoal-grilled lamb chops, Confit de pato (duck confit), Aged sheep's milk cheese
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Multi-varietal blend from Costers del Siurana, accessible companion to Clos de l'Obac. First made in 1993.
Pairs with: Catalan botifarra with white beans, Roast chicken with paprika, Grilled vegetables with alioli
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Entry-level Garnacha and Cariñena from Mas Doix. Fresh, approachable, and fruit-forward.
Pairs with: Pizza with roasted vegetables, Grilled pork sausages with mustard
Dry · Medium-bodied · Firm tannin · High acidity · Contemplative
Amphora-aged old-vine Cariñena and Garnacha from Nin-Ortiz in Porrera, DOQ Priorat, with wild fruit purity and mineral saline freshness.
Pairs with: Roast duck with cherries, Lamb sweetbreads with capers, Aged Cabrales blue cheese
Dry · Full-bodied · Firm tannin · High acidity · Contemplative
The flagship red of Nin-Ortiz in Porrera, crafted from organically farmed old Cariñena and Garnacha vines with indigenous yeast fermentation and minimal sulphur addition.
Pairs with: Lamb stew with wild mushrooms, Aged sheep's milk cheese, Grilled wild boar sausages
Dry · Medium-bodied · Low tannin · Medium acidity · Refreshing
Barrel-fermented Garnacha Blanca and Macabeo white from Marco Abella, Porrera.
Pairs with: Grilled prawns with herbs, Catalan fideuà (noodle paella) with seafood
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Entry-level Garnacha and Cariñena from the Vinícola del Priorat cooperative, approachable and everyday.
Pairs with: Grilled chorizo, Pizza margherita, Tapas and olives
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Mid-tier Garnacha, Cariñena, and Syrah from Vinícola del Priorat cooperative, with oak integration.
Pairs with: Grilled lamb kebabs, Roast pork with apple compote
Dry · Medium-bodied · Low tannin · Medium acidity · Easygoing
A fruit-forward blend from Vinícola del Priorat combining Garnacha, Cariñena, and Merlot. Approachable and round with a soft texture.
Pairs with: Roast pork with apple sauce, Pasta with Bolognese sauce
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Village-level DOQ Priorat from Orto Vins in El Lloar, offering approachable Garnacha and Cariñena red fruit with garrigue herbs and mineral freshness.
Pairs with: Grilled sardines with lemon and herbs, Pa amb tomaquet with anchovies, Catalan salad with tuna and olives
Dry · Medium-bodied · Low tannin · Racy acidity · Elegant
Old-vine white blend of Pedro Ximenez, Garnacha Blanca, and Macabeo from Terroir Al Limit. Intensely mineral and racy.
Pairs with: Sea urchin on sourdough, Oysters with mignonette, Grilled langoustine with lemon butter
Dry · Full-bodied · High tannin · High acidity · Contemplative
Premium DOQ Priorat from Torres Salmos, based primarily on old Cariñena vines in Gratallops with characteristic mineral grip and cellar potential.
Pairs with: Braised oxtail with black olives, Wild mushroom rice (arros de bolets), Aged Mahon cheese
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
The prestige wine from Buil & Giné, blending old-vine Garnacha and Cariñena with Cabernet Sauvignon. Dense and structured, reflecting the mineral terroir of the Falset area.
Pairs with: Roast lamb with garlic and thyme, Grilled beef entrecote with herbs
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Village-designated Garnacha and Cariñena from the Porrera subzone at Vall Llach. Fresh, mineral; structured.
Pairs with: Grilled pork secreto with alioli, Roast chicken with garlic and herbs, Catalan pa amb tomaquet with charcuterie
Dry · Medium-bodied · Firm tannin · High acidity · Rustic
Natural wine from organically farmed old Garnacha and Cariñena in Porrera, DOQ Priorat, with wild fruit purity, mineral depth and minimal intervention.
Pairs with: Roast chicken with herbs and garlic, Grilled lamb with wild thyme, Cured ham and aged cheese board
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Mid-tier Garnacha, Cariñena, and Cabernet Sauvignon from Rotllan Torra, named for the estate's almond trees.
Pairs with: Grilled lamb chops, Catalan mixed grill
Dry · Medium-bodied · Medium tannin · Medium acidity · Easygoing
Entry-level Crianza from Rotllan Torra. Garnacha, Cariñena, and Cabernet Sauvignon, accessible and fruit-forward.
Pairs with: Roast chicken with paprika, Grilled pork ribs
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Prestige five-variety blend from Rotllan Torra in Torroja del Priorat. First made in 1999.
Pairs with: Roast beef with herbs, Catalan estofat (meat stew)
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Barrel-fermented white blend of Garnacha Blanca and Macabeo from Vall Llach's Porrera vineyards.
Pairs with: Grilled sea bream with lemon oil, Catalan cream of vegetable soup
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The second wine of Mas Doix, a Garnacha, Cariñena, and Syrah blend offering approachable fruit, spice, and mineral character from the estate's younger plots and partial barrel ageing.
Pairs with: Grilled lamb cutlets, Catalan white bean and sausage stew
Dry · Full-bodied · Firm tannin · Medium acidity · Bold
The entry-level Priorat red from Torres Salmos in Gratallops, blending Garnacha, Cariñena and Syrah from the Torres family's DOQ Priorat estate.
Pairs with: Roast Iberian pork with romesco sauce, Lamb chops a la brasa, Hard Manchego or aged Idiazabal
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Prestige Garnacha, Cariñena, and Cabernet Sauvignon from Sangenís i Vaqué, Porrera.
Pairs with: Roast lamb shoulder, Aged Manchego with membrillo
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Mid-tier Garnacha and Cariñena from Sangenís i Vaqué in Porrera. Fresh, mineral; approachable.
Pairs with: Grilled lamb ribs, Catalan white bean stew
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Village-tier Garnacha and Cariñena from Sangenís i Vaqué under the Porrera Vi de Vila designation.
Pairs with: Grilled lamb with wild herbs, Catalan tomato salad
Dry · Medium-bodied · Low tannin · High acidity · Refreshing
Low-intervention white of Garnacha Blanca and Macabeo from Saó del Coster. Fresh and mineral.
Pairs with: Grilled squid with herbs, Roast white asparagus
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
Old-vine Garnacha and Cariñena from the small Gratallops estate Saó del Coster.
Pairs with: Roast lamb with wild herbs, Catalan beef stew with mushrooms
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Reserva-level Garnacha-dominant blend from the historic Scala Dei estate adjacent to the 12th-century Carthusian monastery.
Pairs with: Roast leg of lamb with garlic, Wild game with black truffle, Hard aged cheese selection
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Single-vineyard old-vine Garnacha from the historic Masdeu plot at Cellers de Scala Dei.
Pairs with: Roast suckling lamb, Truffle-studded beef tenderloin
Dry · Medium-bodied · Medium tannin · Medium acidity · Rustic
Entry-level Garnacha and Cariñena red from Priorat's historic Scala Dei estate. Accessible and fruit-forward.
Pairs with: Roasted Iberian pork ribs, Lamb stew with paprika, Grilled vegetables with romesco
Dry · Medium-bodied · Low tannin · Medium acidity · Refreshing
White blend of Garnacha Blanca and Macabeo from Scala Dei, stainless-steel fermented for freshness. First made in 1998.
Pairs with: Grilled sea bass with herbs, Mussels with white wine
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Prestige cuvee from Cellers de Scala Dei, named for the prior of the historic Carthusian monastery. First made in 2001.
Pairs with: Roast venison with juniper, Grilled T-bone steak with bone marrow, Aged Iberian shoulder
Dry · Full-bodied · Firm tannin · Medium acidity · Contemplative
Premium DO Montsant from the Celler el Masroig cooperative, showcasing old-vine Garnacha, Cariñena and Syrah with cedar-spice oak integration.
Pairs with: Roast leg of lamb with herbs, Game terrine with pickled fruit, Aged Pyrenean cheese
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Entry-level DOQ Priorat from Celler del Pont in Porrera, offering fresh Garnacha and Cariñena red fruit with mineral freshness.
Pairs with: Grilled sardines with lemon, Catalan sausage and potato stew, Olives and marcona almonds
Dry · Medium-bodied · Low tannin · High acidity · Easygoing
Entry-level biodynamic Garnacha from Terroir Al Limit, light and fresh with mineral character. First made in 2009.
Pairs with: Grilled fish with herbs, Roast chicken, Catalan bread with olive oil and tomato
Dry · Medium-bodied · Medium tannin · High acidity · Easygoing
Entry-level DOQ Priorat from Clos Galena in Poboleda, offering fresh Garnacha and Cariñena red fruit with garrigue herbs and mineral freshness.
Pairs with: Grilled botifarra sausage with beans, Tomato salad with olive oil and salt, Cured meats and olives
Dry · Medium-bodied · Medium tannin · High acidity · Rustic
The flagship DO Montsant red from Sara Perez and Rene Barbier Jr's Venus la Universal project, blending organically farmed Cariñena, Garnacha and Syrah from Falset.
Pairs with: Grilled cod with black olive tapenade, Tomato-braised chicken (pollo al ajillo), Charcuterie with fuet and chorizo
Wines in Priorat, FAQ
When is the best time to visit Priorat for wine?
Peak wine-travel season in Priorat is spring through autumn, with harvest the standout window.
Do I need an appointment to taste at Priorat estates?
classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.
What hours do Priorat cellars and tasting rooms keep?
most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.
How does tipping work at Priorat tastings?
tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.
What is the one wine to try in Priorat?
Ask the next local you meet what they would order. Priorat rewards trust.