Josep Grau Viticultor

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Josep Grau Viticultor
Josep Grau Viticultor
About Winery

Josep Grau Viticultor was founded by Josep Grau, a man who followed his heart by leaving his previous life as a broker in Barcelona to start a new chapter in his life. He settled in the village of Marçà, Tarragona, with his family to make his own wines in the D.O. Montsant. Celler Dosterras, a company he sold some years later.

In 2013, Mr Josep Grau bought 36 hectares of vineyards in the villages of Marçà, Capçanes and Falset. Divided into 15 plots with very diverse soils, the old and young vines have been farmed since day one, following organic farming guidelines. In 2016, he bought and restored a small house in Gratallops. Built over 200 years ago and equipped with a small cellar, the refurbished house is currently Josep Grau Viticultor's headquarters in DOQ Priorat. Both in Montsant and Priorat, the wines from Josep Grau Viticultor are made essentially from the traditional varieties of both regions, namely, Grenache and Carignan for the red wines and White Grenache for the white wines. Some of them include several international varieties, such as Syrah.

To convey in a faithful and transparent manner the outstanding terroir of the region, Mr Josep Grau focused on producing single-vineyard varietal wines from the outset. Judging from the results, his decision proved to be an excellent one.

Produced in small quantities and providing a consistent level of quality year after year, the wines from Josep Grau Viticultor currently enjoy both national and international prestige. It is elegant and sophisticated in the area, and worth mentioning that some of them have received high ratings from influential wine critics.


Josep Grau

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.

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