The seven-hectare Mas La Mola estate in Priorat, has been in the Ferrando family for 150 years. Today, the viticulture, winemaking and blending are carried out by Jordi Masdeu, a young Spaniard who previously worked in the London wine trade, and Alessandro Marchesan. The duo’s winemaking approach is artisanal, with a diminutive winery tucked away in the streets of Poboleda, in the north of Priorat.

The Mas La Mola vineyards are planted in two different areas of the Poboleda district. Their 40-year-old Macabeo vines are planted on low-yielding gravel soils next to a river, which provides vital irrigation to the root system during the hot summers. Meanwhile, their parcels of old Garnatxa Blanca, Garnatxa and Pedro Ximénez vines are planted on the steep, llicorella slate slopes 300 to 800 metres above sea level. The unique, llicorella slate is believed to impart a pronounced mineral character to the wines.

The 2021 vintage was the first to be classified as 'Vi de vila', the classification one 'level' above the regional, Priorat DOQ wines. As well as setting requirements on maximum yields and minimum vine age, this classification indicates that 100% of the grapes come from a qualifying 'vila' (village), Poboleda. The resulting wine is fermented and partially aged in new French oak barrels, with lees ageing, creating great depth of flavour and a creamy texture supported by a crisp acidity.

The ‘Vi d’Altura’ Priorat has the layered complexity that defines the top-class wine from this area. Comprising a blend of 80% Garnatxa Negra and 20% Garnatxa Peluda, it has intense perfumes of black cherries and blueberries, with smoky minerality and a hint of spice from 12 months in old French oak barrels.