Priorat is a wine region in Spain that covers 11 municipalities. Known for its bold and powerful red whites, the region is characterized by black slate and quartz soil, which make up the unique terroir. It is one of only two regions in the country that qualify as DOCa, giving it the highest qualification for wine making.

The monks were the first to plant grapes in the region in the 12^th century after founding the Monastery of Scala Dei in 1194. The monks tended the grape vines until 1835 when the land was taken away and distributed among small shareholders.  Phylloxera devastated the vineyards at the end of the 19^th century, and was not replanted until the 1950’s.

The vineyards are planted between 100 and 700 meters above sea level with a total of 19,783 hectares. The soil is volcanic in origin and comprises of black and red slate with tiny particles of mica, which helps to conserve and reflect the sunlight. There are several microclimates in the area and contrast between freezing winds in the north, and warm winds to the east. Summers are hot, long, and dry with temperatures averaging around 92°. Winters are cold with a minimum temperature of 24°.