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The fermentation of the Scala Dei Garnatxa is done in small open vats for up to 7000 kg with grapes that are selected one by one, with the same level of ripeness. Instead of using commercial yeasts, we opt for local, natural yeasts so as to achieve a greater typicity.  Once the fermentation is completed, and after a tasting, the process continues with the pressing, which depends on the vineyard where the grapes come from. The contact time between the skins and the most-wine can vary between 12 and 16 days. As soon as it is finished, the wine is kept in stainless steel tanks for six to eight months, until it is finally bottled.

Recommendations and pairing

This wine should be paired with grilled meats, oily fish, cheese, Iberian ham, tapas and all kinds of pasta dishes or salads.

As for its consumption period, it flawlessly ages for 4-5 years in the bottle, in proper storage conditions.

This wine can be drunk at a slightly lower temperature than the one which is usually recommended for Priorat red wines; we would therefore recommend temperatures from 14 ºC in summer and 16 ºC in winter.


Berliner Wein Trophy 2015: Gold Medal
Wine & Spirits 2018: 92 points
James Suckling: 90 points