Gratallops, Priorat, Catalonia
The history of winemaking Priorat, Spain is traced back to the 1200 century Monks. The rugged terrain over slate rock called licorella, along with dry, hot conditions, made harvest time a challenge. Economic challenges prevailed over the years leaving the future of winemaking in Priorat uncertain.
In the late 1970’s, several well-known winemakers reinvented the Priorat region beginning in Gratallops. They invigorated the old vineyards bringing back Garnacha and Cariñena along with other French varietals. The terroir forces stress on the vines, which makes them grow deep roots with low yields. The grapes that do survive produce an intense unique flavor profile. The acclaim for these regional wines was awarded the highest classification level given in Spain, DOCa. Priorat wines, although more expensive due to the difficulty of navigating the terrain, became famous.
Josep Roca, a well-studied, experienced enologist founded DeVinssi Cellers in Gratallops, the town of 200ish residents, in the year 2000. Close to the vineyards, he built a small cellar with the idea of making handcrafted artisan wines using Garnacha, Carineña, Syrah and Cabnernet Sauvignon, and Samso grapes. The name DeVinssi is a reference to Leonardo DeVinci, who possessed diverse abilities, an allusion to the tasks of a small production winery and the “si,” is yes. The smallest production is Rocapoll, only elaborated in the best years with a yield of only 300 bottles. Josep’s winery captures the quintessential elements of Priorat and has earned much recognition.