And what can we say about the estate of Camí Pesseroles that we don’t know yet? The Camí Pesseroles estate is located on the edge of the old rural road between Gratallops and Porrera. The licorella (fine slate) soil and the coastal planting influence the character of both, the vineyard, and the wine that comes from it. 

1939 is registered as the date when the vineyard was planted. It is strange that, at a time when the war was ending, or just ending, someone would venture into such a risky adventure. But, as far as we know, many official records were burnt, and all the vines, which were planted between 1930 and 1940, were assigned the same date, 1939. Therefore, we are talking about a vineyard which is more than 80 years old, and which specifically contains Carinyena vines planted with goblet pruning. In the Camí Pesseroles wine, we also include Garnatxa, but it comes from a neighbouring estate, and the vines were planted more recently, approximately 35 years ago. 

We are referring to a very interesting period in the history of Priorat. The phylloxera was already over, and with it, those who had profited from the commercial activity generated by wine. People decided to close the doors of their houses, leave the vineyards and open new horizons far from terraces and vineyards. Far from Priorat. Those who remained continued to work the vineyard with the same methods and ways as before, but the outbreak of the First World War, first, and then the Second, caused exports to fall, and the commercial dynamism lost a lot of weight The dictatorship didn’t help either. The region of Priorat closed in on itself, and it would not begin to open until well into the 1970s. 

Regarding wine, it was a time when the Carinyena variety took centre stage. The process followed was very manual. The grapes were harvested by hand and placed in baskets or buckets, and these, once full, were poured into portadores, which were oval and deep wooden containers that were filled with grapes to transport them by cart to the winery or house, where the wine would be made. The grapes of the portadores were even crushed right there so that there could be more grapes. In the winery, the grapes were stepped, and the presses were filled, where the grapes would ferment, and once the wine was made, it would be put into wooden barrels, usually chestnut wooden barrels, until it was sold or consumed. 

The past ways of working have changed, but in the Camí Pesseroles made by Mas Martinet nowadays, we wanted to respect the personality of the wines of the past. And the harvested grapes are transported in portadores to the winery, grapes which we have previously stepped in the estate to put the maximum amount possible of grapes. Once in the winery, the grapes will ferment in open wooden vats until we decide to press them. After the pressing process, the wine will be aged in chestnut barrels and demijohns until bottling. With this process, we try to transmit the personality of an old vineyard with a strong character, and also respect some forgotten methods in order to make them last over time. 

Today’s Camí Pesseroles wine is pure minerality and rusticity, a reflection of the vineyard from which it comes. A tribute to Priorat in the 1950s, during the post-war and the industrial revolution.

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