A heavyweight contender in the wine industry, Spain is the world’s third largest producer of wine. While the names of some of Spain’s more prominent wine regions are not as easily recognized as those of France or Italy, you’d be hard-pressed to find even the most casual wine drinker who hasn’t heard of the infamous Rioja region. Rioja is one of only two wine regions in Spain to have achieved the highest quality level designation. Priorat, located in the Northeastern area of the country, is the other less well-known superstar.

All wine producing countries in the European Union follow a benchmark rating system that separates quality wine from table wine, but there are variations in standards and terminology among each country. For Spain, its table wine is divided into two caliber levels – the basic “Vinos de Mesa “(Table Wine) and the slightly higher standard “Vinos de la Tierra” (Country Wine.) Spain’s quality wines are divided into four category levels  – the up and coming wine region “Vinos de Calidad con Indicacion Geographica” (VCIG,) the benchmark quality wine of the region “Denominaciones de Origen” (DO,)  the quality estate wines “Vinos de Pago” (DO Pago,) and finally the exceptional wine regions “Denominaciones de Origen Calificada” (DOCa.) It is this DOCa category that Rioja and Priorat have been awarded for consistently producing exemplary wines throughout the decades. Rioja was the first region to reach DOCa status in 1991 and Priorat was only recently promoted to this level in 2009.

So, how can Rioja be so renowned and Priorat so seemingly obscure? While Priorat might rival Rioja in quality, it certainly can’t compete for quantity. Priorat is a very small area geographically, but the age of the grape vines is the major reason for the limited amount of wine produced. Old grape vines have notoriously low yields and the majority of the wines in this area are between 60-100 years old. The other factor preventing a huge annual bounty is the inauspicious climate. Although this region is near the Mediterranean, a string of mountains creates very hot and dry conditions by preventing the favorable maritime climate from moderating the weather.

Despite all the obstacles, the tough environment and low yield does have its advantages. The flavors in the grapes are concentrated and carry the outspoken essences of licorice and tar from the black and red slate soils directly into the wine. The soils are also flecked with mica particles that impart distinctive complimentary mineral notes as well. Although some international grape varieties are grown in this region, the quintessential red Priorat blend is comprised of Garnacha and Cariñena grapes. Additionally, there are some white wines produced here as well, mostly based on the Garnacha Blanca grape.

Although the wines of the Priorat are less prevalent than their Rioja counterparts, it is well worth a few extra minutes in the wine store to locate some of these exquisite wines as they make great additions to every wine cellar.