Alvaro Palacios
Summary
Alvaro Palacios produces wines from several key vineyard sites in Priorat, including the iconic L'Ermita vineyard, a 1.4-hectare northeast-facing plot of 1940s Garnacha vines situated at 350-450 meters elevation on the region's characteristic llicorella slate soils. The estate's certified organic vineyards, centered around the village of Gratallops, are processed in a gravity-flow winery where minimal intervention practices and careful oak aging preserve the distinct characteristics of each site.
Heritage & Leadership
Alvaro Palacios established his eponymous winery in 1989 in Catalunya's Priorat region after completing his enology studies at the University of Bordeaux. Coming from the Palacios family, known for their Palacios Remondo winery in Rioja, Alvaro chose to forge his own path in the then-overlooked Priorat region. The winery began with the acquisition of his first vineyard parcels in the village of Gratallops, marking the start of what would become a significant force in Spanish wine production.
Vineyards & Wines
The winery's holdings center on several key vineyard sites in Priorat, with the iconic L'Ermita vineyard serving as the crown jewel. This 1.4-hectare plot sits at approximately 350-450 meters above sea level, planted with Garnacha vines dating to the 1940s. The vineyard's llicorella slate soils, characteristic of Priorat, form steep terraces facing northeast. Additional holdings include the Finca Dofí vineyard, which spans multiple plots at elevations ranging from 250 to 600 meters. These sites feature predominantly Garnacha plantings, complemented by smaller amounts of Cariñena and Cabernet Sauvignon.
Philosophy & Practice
The winery operates under certified organic farming protocols across all vineyard sites. Production methods emphasize minimal intervention, with all grapes harvested by hand and sorted meticulously. The gravity-flow winery, constructed to minimize mechanical manipulation of the grapes and wine, enables gentle processing from reception through fermentation. Fermentation takes place in wooden vats, with aging carried out in French oak barrels, the duration varying by wine and vintage according to established protocols.