Celler Cal Pla Mas D’En Compte Tinto DOQ

Description

Celler Cal Pla Mas D’En Compte Tinto is a red wine from Priorat and the big brother to the ever popular Cal Pla. It is a blend of the traditional grapes of the region, Garnacha and Carignan / Carinena (also known locally as Samso) with some Cabernet Sauvignon, from old vines grown on the famous Priorat “Llicorella” soils. It is bottled as a Denominacio d’Origen Qualificada, or DOQ, the highest category in Spanish wine regulations.

After previous generations had sold their grapes to the local cooperative, in 1995 owner / oenologist Joan Sangenis decided to create Celler Cal Pla to vinify wines for himself. The winery is based in the village of Porrera and Joan Sangenis now owns some 80 hectares of south-facing vineyards, at altitudes of 300 to 400m, with an average age of 50 years or more and some small parcels of Carignan and Grenache which are over 100 years old. The oldest vineyards are located on very steep slopes known locally as “Costers” The soils are typical of Priorat – the topsoil is composed of slate and quartz and often appears very dark grey or black in colour. The subsoil below is a reddish slate with quartz with very high mineral content – this is known as “Llicorella”. The combination of low-yielding old vines, a modern stainless steel winery and healthy maintenance of vineyards with no pesticides are all factors which allows Sangenis to produce some of the very best Priorat wines.

Celler Cal Pla Mas D’En Compte Tinto is a blend of old vine 50% Cariñena, 40% Garnacha and 10% Cabernet Sauvignon. The Garnacha and Cabernet Sauvignon planting is over 20 years old, whilst the Carinena planting is over 70 years old. The Carinena vineyard faces north-west and is planted on shale terraced slopes at an altitude of 450 metres with an average yield of just 1 kg per vine. Grapes are harvested by hand, usually in early October. The grapes are macerated for 30 days with the skins followed by fermentation in stainless steel tanks at 26°C. The wine is matured in oak barrels for 14 months, with oak that is 1-2 years old (10% Hungarian oak and 90% French oak).

15,000 bottles produced.