Celler Cal Pla
Porrera is a small village in DOQ Priorat, and Celler Cal Pla has been part of this village for a very long time. Cal Pla is the name of the family estate, and the wine was named after it. Since this hillside vineyard has been tended for eight generations, some of the vines are nearly 100 years old.
From Carignan and Grenache to several white varieties rarely found in Priorat, all grapes are grown by the family and bottled in their own wine cellar at Porrera.
Located at an elevation of 300 to 500 meters, this environment, with hot days, cool nights, and almost no rain, defines the winery's style more distinctly than any recipe the winemaker could create.
From bulk wine to bottles
Celler Cal Pla can be back to 1814, a period when Priorat wine underwent significant changes. The family persevered through it all, and thanks to eight generations of dedication to viticulture, the old wine cellars and ancient vines remain to this day. The wine awards and certificates won in 1929 remain an early honour the family still takes pride in.
For most of that time, the wine left Porrera in bulk, unbottled. This is not uncommon in a region where cooperatives and bulk sales have been the norm for generations.
A turning point came in 1996 when Joan Sangenís, the youngest member of the family and a professional winemaker, took over management. From that point on, the winery began drawing on its old vineyards and introduced modern winemaking techniques, transitioning to the production of small-batch, bottled wines under its own brand.
The vineyards
Celler Cal Pla's vineyards are spread across six farms located in the municipality of Porrera, with a total cultivation area of approximately 50 hectares. All of these vineyards are located within DOQ Priorat, situated on slopes at an elevation of 300 to 500 meters above sea level.
The age of the vines is just as important as the cultivation area. Some plots are nearly 100 years old, naturally maintaining low yields without the need for separate yield management.
Grape production amounts to approximately 140,000 kilograms, though this figure varies depending on harvest conditions. The winery never purchases grapes from outside sources.
The terroir
The Priorat region is arid, and Porrera is no exception. The average annual precipitation in the Celler Cal Pla's vineyard area is approximately 300 liters per square meter, a very low amount by any standard, so the vines must struggle to obtain water.
Altitude plays the rest of the role. At elevations between 300 and 500 meters above sea level, days are hot and nights are cool, and it is this daily temperature variation that explains the contrasting characteristics of this winery's wines. On one hand, there are aromas of ripe fruit; on the other, freshness and a firm structure coexist.
Cal Pla describes this area as a strict Mediterranean habitat.
Carignan, Grenache and two rare whites
Celler Cal Pla offers a wider variety of grape varieties than most of Priorat. This is partly because older family-owned vineyards have tended to continue cultivating varieties that have fallen out of fashion.
- Carignan: One of Priorat's two flagship red grapes
- Grenache: The other flagship red grape
- Cabernet Sauvignon: Used in the Mas d'en Compte red wines, along with two indigenous varieties
- Picapoll Blanc, a white grape variety rarely found in this appellation
- Trepat Blanc, an even rarer variety
Since the exact blend ratios vary depending on the cuvée and vintage, the key factor is the source grapes. For red wines, Carignan and Grenache harvested from old vines are used, and white wine varieties are also grown in sufficient quantities to ensure that this wine lineup is not simply a red-wine-centric story.
The winemaking
Rather than favoring one approach over the other, Joan Sangenís operates his wine cellar by combining old and new containers. Both concrete and stainless steel tanks are used, and the oak barrel cellar houses approximately 350 barrels in three sizes: 225, 300, and 500 liters.
This mix of different oak barrel sizes is a crucial detail. Since 500-liter barrels impart significantly less oak flavor per liter compared to standard 225-liter barrels, the choice of container serves as a way to control the intensity of oak flavor for each wine.
All grapes are grown in Cal Pla's own vineyards and bottled at the winery located in Porrera. The supply chain is short and free of intermediaries.
Where Planots fits
Planots is the flagship wine.
In addition, Celler Cal Pla bottles wines under the Mas d'en Compte label, which includes full-bodied Priorat red wines based on Grenache, Carignan, and Cabernet Sauvignon. The lineup also includes white wines.
Overall, the wines are produced from a single village, a single family's vineyard, and a single winery. While the style varies by cuvée, the unique characteristics shaped by Porrera's altitude and drought are fully reflected in every wine.
Frequently asked questions
Where is Celler Cal Pla based?
In Porrera, a village in the eastern part of DOQ Priorat in Catalonia, Spain. The vineyards, cellar and bottling line are all in the same municipality.
Where does the name Cal Pla come from?
It is the name of the family house, and by extension the family itself. The wines took the house name later.
Who makes the wine?
Joan Sangenís, the youngest of the family and a qualified oenologist, has led the winery since 1996. He was the one who moved the estate from bulk wine to bottled, small-production cuvées.
Does Celler Cal Pla only make red wine?
No. Besides the reds built on Carignan and Grenache, the family farms Picapoll Blanc and Trepat Blanc, two white varieties rarely planted in Priorat.
