Last October I had the pleasure of visiting DO Montsant on a press trip. As you know, I am a kid in a candy shop when it comes to Spain and its wine. I love the country, the wine and most importantly, the people. I spent five days exploring the subzones of the region. Montsant gained its DO status in 2001 and acquired its name from the the Montsant massif (‘holy mountain’.) While best known for its red wines, particularly Garnacha (Grenache) and Carinena (Carignan) vine, you will also find Ull de Llebre (Tempranillo) along with Garnacha Blanca and Macabeo.
DO Montsant has four main soil types; sand, clay, limestone and the very important Llicorella (slate.) I was thrilled to share a bit of my experience in the region with Your Central Valley. We tasted through four wines from Celler de Capçanes which allowed us to taste exactly what influence the terroir has on the wine. All four bottles were Garnacha, harvested and processed in similar fashion and by the same winemaker. If you doubt that terroir exists, you are going to want to watch this segment to see why you should rethink your opinion.
Click link below for the direct link or watch the video within this post.
