Historically, the dry white wines of the Priorat have been oxidized, often with high alcohol levels and a monolithic structure due to climate, lack of temperature control during fermentation, and the fact that white wines we treated as an afterthought. At Conreria d’Scala Dei, Jordi Vidal relies on extremely low-yielding vines of centenary Garnatxa Blanca harvested right when there is a balance between ripe, rich flavor and fresh acidity. Les Brugueres is picked by hand and ferments by natural yeasts in temperature-controlled stainless steel tanks. The key to the white is allowing the Garnacha Blanca to rest on its fine lees during the cold winter, a technique that helps to impart a subtle creaminess to the wine.
