In his estate that was launched in 2003, Josep Grau made wine initially just for himself, and only gave a few cases to local restaurants. It was an accident that a Swedish sommelier happened to get a glass of his wine, when he was in one of those restaurants. That’s when Josep’s wine career took a serious turn.

By now, an important name in Montsant, the new appellation next to Priorat. The local varieties are harvested from organically- and biodynamically-cultivated 50-70-year-old vines, fermentation starts spontaneously in concrete vats. Ageing comes two months later, for which 20-25-hectolitre Stockinger barrels are used exclusively.

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