Wine route through...Priorat

In the morning:

Pere Sangenís and Conxita Vaqué first began to plant vines in the Porrera area in 1978, on some land owned by Conxita’s family and where a vineyard already existed, dating back to the year 1700. The operation is based in the same cellar where they began producing their first wines in 1979. The winery combines family tradition with new trends, thanks to the incorporation into the family business of their two daughters, Maria and Núria.

Planted on the famous “licorella” slate that is common to Priorat, the vines are planted along gravel terraces, in plantations that might bee difficult to work but that also possess great visual beauty.

The harvest is carried out by hand, collecting only the grapes from their 13-hectare family estate when the fruit reaches its optimal maturity. After fermentation, the wines are put into French Allier oak barrels (85%) and American oak (15%) and sit for the time needed to age before being bottled.

The wines are typical of the two varieties of the area, Garnacha and Carinyena, together with some Cabernet Sauvignon, Merlot and Syrah.

Any visit begins with a brief introduction to the Priorat region, wine preparation and aging, while visiting the different rooms of the winery and ends with a welcome wine-tasting

Visits for individuals or groups by reservation.

Cal Carlets opened in the summer of 2007 but the restaurant has grown somewhat since then. The eatery offers good home-cooked cuisine with a wide range of tapas and carefully prepared dishes. The daily lunch menu is supplemented by a choice of dishes, such as pork with beans and local botifarra, as well as salads made with seasonal products, and all kinds of grilled meats.

The restaurant is located in Porrera, one of the most emblematic towns in the Priorat region and it boasts some wonderful views of the local area.

The friendly and attentive service goes hand-in-hand with great value for money, while the wine list offers an extensive offering of Priorat wines.