With a very limited production, Vinya del Vuit 2019 is made from a coupage of cariñena (70%) and garnacha negra (30%) from a vineyard over 70 years old, located in Gratallops. Aged for 18 months in second and third-year French oak barrels, it is a voluptuous red wine full of freshness, elegance, and balance, with great aromatic intensity and a mineral personality provided by the licorella soils from which it originates.
Consumption features
Serving temperature
General features
Type of wine
Region
Grape variety
70% Cariñena, 30% Garnacha tinta
Type of barrel
300-liter oak barrels, of second and third use
Type of bottle
Bordeaux Bottle
Barrel aging time
18 months
Capacity (cl)
75
General Information
Vinya del Vuit 2019 is a fine red wine made from cariñena and garnacha vines over 70 years old, located in Gratallops, in the heart of the D.O.Q Priorat. A wine born from licorella soils in a terroir managed organically, worked with mules, and with maximum respect for the vineyard and its environment.
After manual harvesting, the grapes are transported in boxes to the winery, where spontaneous fermentation with native yeasts takes place, and the resulting wine undergoes a long aging process in 300-liter barrels. It is then refined in cement and demijohns and aged in the winery, after bottling, for 5 years, becoming an expressive, honest, and full-bodied red wine.
More than 20 years have passed since the dinner between René Barbier and his cousin, where the idea of creating a wine among friends was conceived. Eight friends, experts in the world of wine (Sara Pérez, René Barbier, Ester Nin, Núria Pérez, Montse Mateos, Iban Foix, Julien Basté, and Philippe Thévenon), founded a joint project in 2011, acquiring a 4.5-hectare vineyard in a state of abandonment, where they would practice organic viticulture based on minimal intervention, with vines producing 100 g per plant. The result is this Vinya del Vuit, a luscious, mineral wine with well-balanced acidity, of which the partners acquire 12 bottles each vintage, and the rest is sold en Primeur worldwide.
Creators' opinion
Vinya del Vuit es un vino fresco, elegante y muy largo. Nos esforzamos por hacer vinos expresivos, francos y voluminosos. Mantiene un equilibrio brillante entre su voluptuosidad inherente, aunque con un poco de tensión, y su alma de Llicorella pura.
The winery
Winery
Without any family winemaking tradition, Josep Lluís Pérez and his family (Los Pérez-Ovejero) moved to Priorat in 1981 to establish and bring to life the winery Mas Martinet. They began by conducting a meticulous study of the terrain characteristics, microclimate, soil type, grape varieties, etc. The result led them to choose the Mas Martinet estate, located between the towns of Falset and Gratallops, an ideal spot for producing quality wines.
Since the year 2000, the estate comprises 7 hectares with 5 vineyards cultivated in trellis, an olive grove, a vegetable garden, and a Mediterranean forest. The peculiarity is that everything is managed as a single agro-system under the parameters of agroecology. In fact, the vineyard is also worked under the principles of biodynamics, following the lunar calendar. Mas Martinet produces its own compost, and sulfur and copper are replaced with whey and horsetail to maintain the health of the vineyard and soil in a respectful manner.
Mas Martinet Viticultors cultivates the native grape varieties garnacha and cariñena, as well as the foreign varieties cabernet sauvignon, merlot, and syrah. The vines were planted in their optimal development location; each variety is planted in the suitable soil type and orientation, enhancing the typicity and the development of distinctive nuances in the different vineyards.
The winery produces one wine from each plot under the family directive led by Sara Pérez, who heads the Catalan winery. Taking over from her father, she never forgets that this is a true life project for the whole family, "a dream turned into passion."
The winery harvests and vinifies the fruits of each plot at their optimal moment and at their own pace. The wines ferment with native yeasts in wooden or concrete vats, as well as in open barrels for 26-35 days. They perform punch-downs every two or three