Wine route through Monsant

The team be­hind Celler Co­mu­nica has been ded­i­cated to the world of wine for many years, but they con­tinue to have an im­mense de­sire to learn, ex­per­i­ment and try to find their own way.

After ad­vis­ing winer­ies in dif­fer­ent wine-grow­ing areas of the Mediter­ranean for many years, it was in DO Montsant where Pep Aguilar and Patri Mo­rillo fi­nally launched their own pro­ject. They have an in­ti­mate knowl­edge of each of their vine­yards at Mas d’en Cosme, a gran­ite farm, and each patch of land where their grapes grow. They are pas­sion­ate about gran­ite, and the black va­ri­eties planted on this es­tate: Black Grenache, Hairy Grenache, Carig­nan and a lit­tle Syrah. Al­though the cli­mate on the farm is dry, no mat­ter how op­pres­sive the heat, on sum­mer evenings the garbinada wind is ever-pre­sent and the vines and the land ap­pre­ci­ate it. The wines of the Co­mu­nica win­ery are no dif­fer­ent from the work in the cel­lar, but rather it is the vine that ex­plains their nu­ances and tex­tures, and how they de­velop in the glass. At Celler Co­mu­nica they pro­duce fresh, lively, hon­est wines... with a clean and pure ex­pres­sion, with­out any added make-up. They make wines that show the true essence of vine­yards in a unique cli­matic and ge­o­log­i­cal con­text. That is why they opt for aging the wine in stain­less steel, and not in wood or any other ma­te­r­ial, so as not to in­ter­fere or ob­scure what their vines are.

Book­ings ac­cepted for guided group and in­di­vid­ual vis­its.

The Cellers de Gratal­lops restau­rant is lo­cated in the mid­dle of the wine-grow­ing vil­lage of Gratal­lops. It is a small restau­rant, with only eight ta­bles, al­low­ing for a very com­fort­able and in­ti­mate lay­out and the best at­ten­tion and ser­vice.

True gas­tro­nomic de­lights are pre­pared and eaten here, com­bin­ing tra­di­tional dishes with a touch of moder­nity. It is an ideal restau­rant to try recipes from the Mediter­ranean cui­sine, of­fer­ing per­fectly pre­pared starters and fin­ger-lick­ing main courses, such as tuna or se­cret ibèric. What stands out most from its dessert menu are their amaz­ing home-made ice creams. The restau­rant has a small cel­lar but with a very well-cho­sen se­lec­tion of bot­tles, based mainly on the wines of the Pri­o­rat area, that pairs per­fectly with their food, and of­fers many op­tions so that all cus­tomers can find the wine that suits their taste.