The vineyard is 3 steeply-sloping costers of Caranyena (80%) and Garnatxa planted early 20th century and now over 80 years old. Pesseroles is 3km along the old bridle path from Gratallops towards Porerra, but is actually on Torroja's municipal footprint. Maceration starts with the Garnatxa Negra, after a week Garnatxa Peluda is added, then Caranyena at the beginning of week three and they ferment together (for as long as 36 days). Oak is used for fermentation to control rusticity. The wine is deep and soft just like the slate in which it grows - mineral and rustic it's a timeless view of Priorat.
Caranyena is proclaimed in tones of beefstock and briar among leathery bkue fruits with road metal mineral and lots of garriga. Nicely marked by seeds and skins of the grape, it runs from power to minerality, or in Sara's words, 'from tragic to the dramatic, the heart going into the earth...', it is broad, smooth, and savoury featuring a literal street of tannin, a bit like driving down a 1920s 6 lane drag in a heavy metal roadster wearing a cool hat.