After the century of phylloxera, followed by the civil war and the dictatorship, Priorat recovered in 1979, thanks, among other things, to the investment of a Swiss winegrower, René Barbier, who came with a few winegrowing friends to take up the challenge of rebuilding this vineyard on an "exceptional terroir", in his own words. After 10 years of intense work, traditional cultivation and wild hope, the first vintage is produced, receiving immediate praise and international recognition. In 2004, critic Robert Parker gave it a score of 99/100.

The soils of Priorat are extremely particular: shallow, they are mostly composed of crumbly strips of disintegrated slate called "Llicorella". The roots of the vine thread their way between these fragments of clay, always lower and lower in order to seek a little water and nutrients. The topography is not trivial either, surrounded by the Montsant mountain, the vines grow on such steep slopes, that it is only possible to reach them with mules and that one can only harvest by hand.

The climate is also harsh, very hot during the day and cool at night. All these obstacles allow the creation of an extraordinary wine, which cannot leave anyone indifferent. The most common grape varieties are Carignan (Cariniena) and Grenache (Garnatxa). The wines of Priorat, Rioja and Ribera del Duero are the three great Spanish stars. With a dark red colour speckled with pigments, Priorat wines are powerful, warm, concentrated, in the image of its environment. Essences of blackcurrant and liquorice are concentrated in the mouth, the tannins leaving a velvety impression. Wines of great ageing potential, they evolve patiently over time, keeping all their superb qualities.