Salanques

Mas Doix farms steep, slate-dominated hillsides in Priorat's heart, where Garnacha and Carignan vines root into the region's signature llicorella — dark, mineral-rich schist that imparts a distinctive savory spine. The Salanques cuvée draws from parcels at 400–500 meters elevation, where diurnal temperature swings concentrate phenolics while preserving acidity.

Fermentation occurs in open wooden vats with natural yeasts, followed by 12 months in French oak (mix of new and neutral). The winemaking philosophy favors minimal intervention: no fining, no filtration. This restraint allows the slate minerality and old-vine intensity to dominate rather than oak vanish.

The result is a wine where dark cherry and dried herb emerge from beneath a pronounced mineral grip—the llicorella asserting itself on the palate. Tannins are structured but not aggressive, acidity cuts cleanly, and the finish lingers on stone and graphite rather than fruit sweetness. A Priorat that tastes like its soil.