Celler Cal Pla Mas D’en Compte Blanco is one of only a handful of white wines produced in the Priorat wine-growing region. Indeed, white wine production consist of only about 2% of total wine production in the region.
After previous generations had sold their grapes to the local cooperative, owner / oenologist Joan Sangenis decided, in 1995, to create Celler Cal Pla to vinify wines for himself. The winery is based in the village of Porrera and Joan Sangenis now owns some 80 hectares of south-facing vineyards, at altitudes of 300 to 400m, with an average age of 50 years or more and some small parcels of Carignan and Grenache which are over 100 years old. The oldest vineyards are located on very steep slopes which aree known locally as “Costers” The soils are typical of Priorat – the topsoil is composed od slate and quartz and often appears very dark grey or black in colour. The subsoil below is a reddish slate with quartz with very high mineral content – this is known as “Llicorella”. The combination of low-yielding old vines, a modern stainless steel winery and healthy maintenance of vineyards with no pesticides are all factors which allows Joan Sangenis to produce some of the very best Priorat wines.
Celler Cal Pla Mas D’en Compte Blanco is a blend of 60% Garnacha Blanca from vines with yields of 900 gr per vine, 20% Picapoll, 10% Pansá and 10% Macabeo. Each grape variety is vinified separately. The wine is barrel-fermented in large 3000 litre oak barrels for 15 days on the skins and then each variety is aged on its lees in 80% new French Allier oak and 20% new American oak barrels for 6 months. The wine is then blended prior to bottling and release. Approximately 13,000 bottles per vintage are made.
Celler Cal Pla Mas D’en Compte Blanco has once been voted best white wine in Spain by the Spanish national newspaper El Pais as well as winning many other accolades.