COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Garnacha, Cariñena
PRODUCER
Costers del Priorat
REGION
Catalonia
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Costers del Priorat is a distinguished estate located in the heart of Catalonia's prestigious Priorat DOQ. The winery is renowned for its commitment to preserving the traditional viticulture of this rugged, mountainous region. 'Pissarres' is named after the unique local slate soils, known as 'llicorella,' which define the terroir of the area. The grapes for this cuvée are sourced from two distinct estate vineyards: Mas Alsera in Torroja, which brings freshness and structure from the cooler central hills, and Sant Martí in Bellmunt, which contributes warmth and ripe fruit from the southern part of the appellation. This combination captures a comprehensive expression of the Priorat landscape, crafted from old vines planted on steep, terraced slopes that require entirely manual labor.
ALCOHOL
14.5%
AVG. PRICE
€22
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The wine's name, Pissarres, translates to 'slates' in Catalan, paying homage to the region's famous llicorella soils.
Fact 02
Grapes are grown on steep, terraced slopes called 'costers,' which are so rugged they can only be farmed and harvested by hand.
Fact 03
The vines range from 23 to 53 years old, naturally yielding highly concentrated grapes with deep mineral character.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Pissarres emphasizes low-intervention techniques to respect the fruit's origin. Grapes are hand-harvested with meticulous selection in the vineyard. Each grape variety, Garnacha and Cariñena, is vinified separately to preserve its individual character. Spontaneous fermentation is carried out using native yeasts in 5,000-liter stainless steel tanks under temperature control. Following fermentation, the wine is blended and aged for 12 months in French oak barrels of various sizes to integrate the structured tannins and add complexity without overpowering the mineral-driven fruit profile.
