The Abella family’s roots in the Priorat village of Porrera can be traced back to the first Catalan census in 1497. Following a break during the Phylloxera crisis, and a period living in Barcelona, the family returned to their ancestral lands in 1898, eventually establishing the current winery and Bodega a century later. Today, they farm four distinct terraced vineyard plots, situated at altitudes between 200 and 700 metres on the steep, Mediterranean-influenced slopes of the region. The vineyards are planted on the local licorella slate soils and cultivated biodynamically, while the wines are crafted in a state-of-the-art, gravity-fed winery, built into the hillside in 2001.

Priorat, located in the rugged hills of Catalonia south-west of Barcelona, is one of Spain’s most prestigious wine regions and holds DOCa status. The climate is predominantly Mediterranean, with hot, dry summers and mild winters. However, the region’s mountainous topography results in significant temperature variation between day and night, helping to preserve acidity and freshness in the grapes. Annual rainfall is low and concentrated in spring and autumn, making drought a recurrent challenge while occasional storms and hail can also threaten yields.

Vineyards are planted on steeply terraced slopes, often at elevations ranging from 200 to 700 metres above sea level. The most distinctive feature of the region is its licorella soil – a friable, schistous slate with shimmering mica, which reflects sunlight and retains heat. These nutrient-poor, well-drained soils force vines to send deep roots in search of water, resulting in very low yields and intensely flavoured fruit.

The principal grape varieties are Garnacha (Grenache) and Carignan (locally Carinyena), often blended with small amounts of Syrah, Cabernet Sauvignon and Merlot. The resulting wines are typically full-bodied and powerful, with concentrated black fruit, spice, mineral notes and firm tannins, balanced by fresh acidity.

Key villages include Gratallops, Porrera, La Vilella Alta, Escaladei and Bellmunt, each producing wines with their own subtle nuances of structure and minerality. While best known for structured, age-worthy reds, Priorat also produces a small quantity of aromatic dry whites and rosés. Overall, the region is celebrated for its striking terroir and bold, expressive wines.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Grenache, known as Garnacha in Spain, is one of the world’s most widely planted and versatile red grape varieties. Believed to have originated in Aragon, northeastern Spain, it spread across the Mediterranean and is now integral to many of the world’s great wine regions. It thrives in hot, dry climates and is particularly drought-resistant, with late-ripening characteristics that require long growing seasons.

Viticulturally, Grenache is vigorous and productive, often grown as bush vines to control yield and improve concentration. It prefers well-drained soils like schist, gravel, and sand, contributing to its rich texture and ripeness.

In Spain, Garnacha is prominent in regions such as Priorat, Rioja (often blended), and Aragón, producing wines with ripe red fruit, spice, and earthy notes. In France, Grenache is the backbone of Southern Rhône blends (e.g. Châteauneuf-du-Pape), offering warmth, red berry fruit, and herbal nuances. It is also widely planted in Australia (notably in McLaren Vale), the U.S. (especially California), and South Africa.

Grenache produces a range of styles—from fresh, fruity rosés to powerful reds and fortified wines. Typical flavours include strawberry, raspberry, white pepper, dried herbs, and sometimes leather and liquorice with age. Its soft tannins and plush texture make it both approachable and age-worthy.