Estimated arrival October 2022
Wine Type: Red Wine
Grape Variety: 50% Garnacha Tinta & 50% Cariñena
Ageing Potential: Ready to drink
Serving Temperature: 16 ~ 18 °C
Alcohol Level: 14.5%
The adventure in the DOCa Priorat begins in 2016 with the production of the first vintage of Pedrabona. It is the first wine in the range that belongs to this denomination. 2020 vintage will be remembered for generations for its special conditions.
All work in the vineyard is manual, and they do not use any chemical-synthetic product. Following the principles of organic viticulture, Josep Grau Viticultor guarantee the biodiversity and sustainability of the vineyard and the essence of its origin.
Old vines of Garnacha Tinta and Cariñena, all around Gratallops. Small plots, separated with the typical stone walls, most planted in the goblet system and on typical soils of llicorella, the slate of Priorat. It really is an idyllic landscape to get quality grapes with great potential.
It ferments in Austrian foudres Stockinger of 2,500 litres of capacity. After, it ages partly in the same foudre, and partly in 300 litres capacity French oak barrels of second year during around 14 months.
- It offers a great range of aromas and flavours. Red and forest fruits and spices the most.
- Forest fruit, dried leaves, cedar and some notes of graphite. Wildflowers and some balsamic notes give a friendly Mediterranean character.
- Well defined, very expressive, vibrant acidity, refreshing and with a nice long finish.
Josep Grau, the winegrower and oenologist, has an obsession with the vineyard selection, and his final goal is to make the best wines, authentic and exciting. He works with a puzzle of small vineyards in the municipalities of Marçà, Capçanes and Falset, each with its particular mineral richness, with clay, calcareous, granite and slate soils that provide, together with an extreme and unpredictable climate, genuine wines, superb, rich, and with the identity of fruit and terroir.
Mr Josep Grau always ferments the grapes with indigenous yeasts to preserve the specific character of each grape variety and plot. Following his "terroir-first" philosophy, he seldom uses small oak barrels to age the wines because he thinks they often suffocate the fruit and impart too much flavour to the wine. Instead, his wines are usually aged in Austrian oak containers, and he prefers Stockinger barrels.