Marco Abella is a historic family estate based in the village of Porrera in Priorat, with roots dating back to the 15th century.

The estate works with a range of varieties, including Garnacha, Cariñena, Cabernet Sauvignon and Syrah for reds, alongside Garnacha Blanca, Macabeu, Picapoll and Viognier for whites.

Viticulture is a key focus: vineyards are farmed organically and with strong biodynamic principles, emphasising biodiversity and minimal intervention.

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.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.

Macabeo – also known as Viura in Rioja – is a versatile white grape variety native to north-eastern Spain. It is believed to have originated in Catalonia and is now widely planted across the Ebro Valley, Aragón, Valencia and Catalunya, as well as in the Roussillon region of southern France. In Spain, it is the most important white grape for the production of Cava, where it is typically blended with Parellada and Xarel·lo.

The vine performs best in warm, dry climates and is valued for its resistance to oxidation, which makes it well suited for both sparkling and still wine production. It is relatively productive and can be trained to control vigour and maintain acidity. Macabeo tends to ripen late and thrives in limestone-rich, free-draining soils.

In Cava, it contributes freshness, subtle floral aromas and gentle fruit notes, forming the backbone of many blends. As a still wine – particularly in Rioja – it can produce both young, lightly aromatic whites and more complex, barrel-fermented styles. Flavours typically include apple, pear, citrus and white flowers, with notes of fennel and almond often emerging with age or oak maturation. In warmer areas such as Valencia it can show hints of peach and honey. Overall, Macabeo offers a fine balance of freshness, delicacy and versatility.

Viognier is a distinctive white grape variety known for its aromatic intensity and rich, full-bodied wines. Originally from the northern Rhône Valley in France, particularly the appellations of Condrieu and Château-Grillet, Viognier has gained international recognition for its unique floral and stone fruit character.

Viticulturally, Viognier can be challenging to grow. It’s prone to low yields, sensitive to mildew, and requires careful vineyard management to balance ripeness and retain acidity. It thrives in warm, sunny climates where it can fully develop its aromatics without becoming overly alcoholic or flabby.

Today, Viognier is planted in several key wine regions around the world, including the Languedoc in southern France, California’s Central Coast, Virginia and Washington State in the USA, South Australia, South Africa, and parts of Chile and Argentina. It’s often made as a varietal wine but is also blended—famously with Syrah in Côte-Rôtie to enhance aroma and texture.

Viognier typically produces lush, aromatic wines with low to moderate acidity and high alcohol. Common flavours include apricot, peach, honeysuckle, orange blossom, and sometimes exotic spices. Styles range from unoaked and fresh to rich, barrel-aged versions with creamy texture. Viognier is a compelling choice for lovers of expressive, aromatic whites.

Grenache Blanc is the white-skinned variant of the red Grenache (Garnacha) grape and is believed to have originated in northeastern Spain. Today, it is widely planted in southern France, particularly in the Languedoc and southern Rhône Valley, and is also grown in Spain (as Garnacha Blanca), South Africa, California, and increasingly in Australia.

This variety thrives in warm, dry climates and is often used in blends, particularly in white Châteauneuf-du-Pape and Côtes du Rhône wines, where it adds body, texture, and freshness. It is frequently blended with Roussanne, Marsanne, and Viognier, but varietal expressions are also growing in popularity.

Grenache Blanc typically produces medium- to full-bodied wines with moderate acidity and a generous texture. Aromas often include green apple, pear, citrus peel, and stone fruits, along with herbal or floral notes such as fennel, white flowers, and occasionally a hint of saline minerality. With age or oak influence, it can develop richer, honeyed and nutty characteristics.

Viticulturally, Grenache Blanc is drought-tolerant and productive, making it well-suited to hot, arid environments. However, it can be prone to oxidation if not handled carefully in the cellar. Maintaining freshness and balance is key, especially in warmer climates where acidity may drop quickly as ripeness advances.