Description 1 of 2

This region within Catalunya (Catalonia) is known for its distinguishing soil type, known locally as licorella (The Catalan word for “licorice”) and to the rest of Spain as pizarra. The soil resembles shiny, black rock, with veins of brown-red, minerally earth. In some places this crumbles easily and in others it’s very rigid. This forces the vines’ roots to dig very deep for water, adding mineral intensity to the grapes grown there. The arid region receives a small amount of rainfall, making yields low compared to the rest of the country. Therefore, wines from this region, which can be concentrated and magnificent, are also quite costly. In 2000, the region was awarded the country’s highest designation, DOCa (Denominacion de Origen Calificada). 

Priorat wines are produced predominately with Garnacha, often blended with Cariñena, and sometimes additionally Syrah (giving it a distinct Rhone-like expression), Cabernet Sauvignon and Merlot. 
 
Thanks to prizewinning producers such as Alvaro Palacios (L’Ermita), Rene Barbier (Clos Mogador), Daphne Glorian (Clos Erasmus) and José Luis Perez (Clos Martinet), the region has been on collectors’ radars since the 1970’s. Some more accessible wines are also produced, but are still expensive in comparison to nearby regions such as Montsant. But they can be well worth the occasional splurge to seek out and are very food friendly. ~Amanda Schuster
 
– Description from Amanda Schuster

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Description 2 of 2

Priorat (Priorato in Castilian) has a long history of producing wine, but has only recently become one of the most exciting wine regions of Spain and the entire world. It is a mountainous region west of Barcelona – Description from chrishain

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