Sangenís I Vaqué is located in the Porrera region of the Priorat DOCa; a once famed and now re-surging wine growing region only 90 minutes from Barcelona, Spain. The terraced hillsides are formed by the famous “licorella” which is black slate and quartz soil. The soil and weather result in very low productions by industry standard but produce quality intense grapes. Due to the terraced hillsides grapes in Priorat are handpicked!
In 1978, Pere Sangenís and Conxita Vaqué began planting vines in Porrera. The land has been in the hands of the maternal family (Monlleó) since before the 1700’s during which time the vines were cultivated. At the beginning of the century some of the houses of Priorat began bottling wine but the social and economic issues of the time caused the attempt to fail.
In 1979, Pere and Conxita began to produce in the bodega located today in Plaza Catalunya. This is the old cellar of Josep Simó, Conxita’s grandfather, who was the winemaker and wine merchant starting in 1886. This is where Pere has been making wines combining traditional and modern methods.
Daughters Maria andNúria Sangenís joined with their father in 2006 to share responsibility for the production of wines and the running of the vineyard and cellar.
The focus of the wines crafted at Sangenís I Vaqué are of the native grape varieties the area is know for – Garnatxa (Garnacha) and Carinyena (Carignan). Some Cabernet Sauvignon, Merlot and Syrah are grown and used to blend in some of the wines.
All wines are harvested by hand and bunches are selected and cut at the right moment. Destemming and pressing is done gently and slowly so that the grapes are not abused with pressing done by a small capacity vertical press (250 l). Fermentation is temperature controlled and when completed the wines are aged using a combination of French Allier (85%) and American (15%) oak barrels made with the best words and dried in the open air for 30 months. Bottling occurs after twelve months and will last until the family decides it is ready for release.
The vineyards are located in the district of Porrera within the Priorat Qualified Designation of Origin. The hillsides are steep and terraced formed by the famous “licorrella” (black slate) which combined with the dry climate provides minimal production with maximum quality.
The region benefits from the sea breeze, Garbinada, which softens the severity of the summer and provides some moisture. The vineyard benefits from South facing vineyards and uses organic matter of natural sheep manure to relieve the hydro stress in the summer and help the ground retain more humidity.
Wine growing began centuries ago when monks settled in the area and began planting vines though not for commercial use.
“Flavors of herbal plum, mocha, chocolate and mixed spices finish healthy. Overall, this is showing very well after 15 years. Drink through 2024.” – 2001 Coranya
93 Points, The Wine Enthusiast – Full Review Click Here