Morlanda was founded in 1997 in Bellmunt del Priorat. The estate is located in the south-western end of Priorat and is comprised of 82 hectares of forest, 22 of which are planted with vines ranging from 20 to 80 years old.

They are currently focusing on more sustainable management of the vineyard. It is a challenge to change from conventional growing to more respectful growing. They are proud to be one of the first wineries to use probiotics, ultimately steering the way toward sustainable agriculture.

Soils

Llicorella soils: rocky soils formed by Quartenary slate that contribute to the unique, minerality characteristic of Priorat.

Calcareous clay soils: where there is a predominance of sediments from the erosion and sedimentation of rivers.

Red soils: red clays common on the edge of the region, widespread on some of their plots.

"The harvest began in the first week of September, once we had completed the necessary ripeness monitoring in the vineyard. The grapes were picked by hand and were crushed, lightly pressed and the free run juice was run off; one third of the must was fermented in French oak barrels, and the balance in stainless steel tanks at a low temperature. That element of wine fermented in oak, was also left on its fine lees and batonnage was done at regular intervals over a six month period in the same barrels. Finally in May the final blend was made and the wine filtered and bottled."

85% Garnacha Blanca, 13% Macabeo, 2% Moscatel.