Clos Martinet is made from grapes which every year come from the plots that belong to our Mas d’en Martinet vineyard situated on the lands that form Gratallops village wines.
The slate soil and different exposition of the sloping vineyards grant the wine its own character year after year.
The vineyards in greater part consist of the local varieties: Red Grenache, Carignan and Downy Grenache as we are convinced that they express the character of Priorat the best. However, we also maintain Syrah, Merlot and Cabernet as homage to the great pioneers like Josep Lluís Pérez.
In the course of years we have been adding more and more local varieties, we work with indigenous yeast slowly abandoning the ideas that motivated us at the beginning, the technical knowledge of the grapes and wine, in favour of a dialogue with nature to be able to express the Clos Martinet vineyard.
Designation: D.O.Q. Priorat
Varieties: 53% Grenache, 34% Syrah, 7% Carignan, 4% Merlot, 2% Cabernet S.
No of bottles: 12,215 (75cl.), 290 Magnums, 6 Double Magnums, 6 Jeroboams
Vintage 2015 Characteristics:
2015 is a very special vintage. Rains fallen after harvest, a little snow in February and a March plenty of rain allow us to hold one of the hottest summers in Priorat. And all together, that give us wines with a great acidity and very greasy in mouth. Powerful taste and very long end.
Couple of words about the vinification and aging:
2015 vintage was made with minimal intervention as it’s our policy. We use wild yeast from the vineyard and prepare the starter amidst the vineyard. We are fond of co-fermentation of all varieties to allow us to fully express the vineyard over the variety, however. Grenache berries were fermented with the stems. Fermentation took place in 3 concrete tanks for 26/28 days… We broke the cap every 2/3 days once the fermentation was finished we bled and pressed the skins in a small, vertical, low yield press. Clos Martinet 2015 was aged in barrels (30% new, 70% 3,4,5 years-old) and partly in clay amphorae for 19 months. It was bottled in April 2017.