The top of the range is the 2012 Clos Abella, produced since the family returned to Priorat in 2000. It's a selection of grapes from three vineyards in Porrera, some 70% Cari?ena and the rest Garnacha from vines that are 18 years old. Fermentation was carried out in one oak vat and 20 to 30 closed barriques. Once fermentation finished the wine was transferred to French oak barrels, 70% of them new, where it aged for some 20 to 21 months. It felt a little musty and intensely oaky, with notes of dill and vanilla over a core of ripe blackberries. The palate felt oakier, with some herbal and bitter flavors and a very dry, slightly harsh finish. For fans of oaky reds. 7,900 bottles and 100 magnums were produced.
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