The Montsant massif, seen from Poboleda or from Siurana, is impressive to any mortal eye. Simply contemplating the landscape that stretches out at its feet is well worth a trip, even without a glass of wine in hand. It is not in vain that Montsant and Priorat are two of the most attractive wine destinations I know of in terms of scenery.
Priorat and Montsant are two appellations of origin, with a centuries-old winemaking tradition, located in the Priorat region of Tarragona. Their proximity is such that it is sometimes difficult to know where each one begins and where it ends, because, as if it were an embrace, Montsant envelops a large part of Priorat. In both, the red grapes of Grenache and Carignan prevail, while, in whites, Macabeo and Grenache Blanc, especially, are the most important. Despite all this, the differences between these two appellations are notable.
The most significant difference lies in the composition of their soils. While Montsant is dominated by clay-limestone soils, Priorat is dominated by slate, known as “licorella”. The particularity of the soil is not trivial, as slate gives the wines great minerality, while calcareous soils make them fresher and fruitier. Another aspect to highlight is the rainfall, which is generally higher in Montsant.
These nuances give each appellation its own idiosyncrasies. Thus, in general terms, we could say that Montsant wines are fresher and with a greater predominance of fruit, while Priorat wines are more mineral and more concentrated. Moreover, the latter tend to have balsamic, acetic and even gluey notes that make them unmistakable. Although all this is on paper, because as Bob Dylan said, times are changing, and more and more winegrowers are looking for lighter and fruitier wines. As always, the hand of the winemaker is fundamental when it comes to interpreting the landscape.
This entry reminds me that I haven’t walked the Priorat terraces in a while. It’ll be a matter of time to sort it out.