DO Montsant D.O. wines awarded at the Gilbert & Gaillard International Challenge

Denominacion de Origen

The Montsant appellation lies in Catalonia, in the province of Tarragona, mostly within the Priorat district and, to a lesser extent, within Ribera d'Ebre. The vineyard forms an arc of hills that almost entirely encircles the neighbouring Priorat appellation, bordered by the Sierra de Montsant and La Llena to the north and the Argentera range to the east, and opening south towards the Ebro river. It comprises seventeen municipalities, twelve of them in full. Three types of soil coexist here: compact limestone soils, sandy-granitic soils around Falset, and stony soils of siliceous slate known as llicorella, also found in Priorat. The Mediterranean climate, marked by a degree of continentality, brings dry, hot summers tempered by sea breezes, with pronounced contrasts between day and night temperatures during ripening. The red varieties garnacha and cariñena, often grown as old vines, are historically dominant, alongside cabernet sauvignon, merlot, syrah, monastrell and ull de llebre; among whites, garnacha blanca and macabeo prevail, complemented by chardonnay and parellada.

The wines of this appellation

Montsant produces red, white and rosé wines. Reds, by far the most common, are built on old vines of garnacha and cariñena, complemented by cabernet sauvignon, merlot or syrah; they show a deep colour, aromas of ripe black fruit, sometimes jammy, with balsamic and spiced notes, and a full, fleshy palate with ripe, velvety tannins, with good ageing potential in oak. Whites, made mainly from garnacha blanca and macabeo, range from pale straw to golden, with aromas of ripe fruit, honey and dried fruit, a silky texture and considerable volume on the palate. Rosés, bright in colour, offer fruity and floral aromas, a generous palate with notes of cherry and strawberry. Traditional liqueur wines, rancio or sweet in style, are made from overripe grapes. Reds pair with red meats, game and mature cheeses, whites with fish in sauce and poultry, and rosés with cured meats and Mediterranean cuisine.