DO Montsant – Young treasure

LOCATION AND HISTORY

The Designation of Origin of Monstant is found in the south of the province of Tarragona and is composed of 1,900 hectares of vineyards, distributed over twelve municipalities. Although it was recognised in 2002, it had already acquired prestige as a sub-area of the Designation of Origin in Tarragona, even though geographically it takes the shape of a horseshoe around Priorat. Its vineyards create a spectacularly lovely mountainous landscape, dispersed amongst olive groves (with excellent quality oil), forests and bare mountain peaks.

SOILS

The average altitude of the vineyards is 450 metres. They are elevated towards the Serra de Montalt in the southeast and towards the Serra de Montsant in the northeast. The soils are of limestone and loam on a base of granite and slate. On the whole, they can be simplified into three types: the limestone clay soil which is the majority of the area, sandy granite with a low water retention capacity, and some poor slate soils which appear in several areas.

CLIMATE

The climate is essentially Mediterranean, with continental influences. There are dry summers and autumnal rains with an average of 650mm, but in general it is a well-protected area from any kind of weather conditions, with unique characteristics for the cultivation of vine.

TYPE OF GRAPE

The red wines are the most common in the DO Montsant, given that more than 90% of the grape production is allocated to them. The historical varieties of the territory, and those that best define the identity of the DO, are Garnacha and Cariñena. International varieties are also allowed such as Cabernet Sauvignon, Merlot, Syrah and Chardonnay, and national ones such as Tempranillo, Monastrell, Parellada and Muscat. In regards to the white wines, it is mainly Garnacha blanca and Macabeo that are produced. On the other hand, the liqueur wines, sweet wines, long-established ones and mistela in this territory have a long tradition. It is also a good indicator of the new ways to produce wine, since the production is divided amongst the cooperatives and the family wineries, which are often advised by young and trained oenologists.