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The 80 members of the cooperative.
Rosé wine :
Montsant (Rosat) DO Mas Donis

Red wines :
Montsant (Tinto) DO, Mas Donis
Montsant (Tinto) DO, Mas Collet
Montsant (Tinto) DO, Costers del Gravet
Montsant (Tinto) DO, Flor de Primavera, Crianza (Kosher)
Montsant (Tinto) DO, Cabrida

Dessert red wine :
Montsant (Tinto) DO, Pansal del Calas, Vino de Liquor
Size of the Vineyards
A total of 200 Hectares. Two of the members own about 60 %. This permits efficiency and a well determined strategy for the Bodega.
Location of the Vineyards
The vineyards lie in one of the subzones of the Tarragona appellation, La Comarca de Falset, which borders the Priorat area to the north. The altitude varies from 300 to 700 metres above sea level. The cellars are located in the small village of Capçanes near Falset.Here the climate is mediterranean with some continental influence. Dry, hot summers and cool winters. Capçanes is only about 15 Kilometres from the Mediterranean.
Mountainous country, dark soils with a limestone base on a granite and slate subsoil. There are also outcrops of hard schist, similar to that found in Priorat.
Grape Varieties
Mas Donis Rosado : 80% Garnacha, 10% Syrah, 10% Merlot

Mas Donis: 80 % Garnacha, 20 % Syrah

Mas Collet: 35% Garnacha, 25% Ull de Llebre (Tempranillo), 25% Cariñena, 15% Cabernet Sauvignon

Costers del Gravet: 50 % Cab Sauv, 30 % Garnacha, 20 % Cariñena

Flor de Primavera : 35% Garnacha, 35% Cab Sauv, 30% Cariñena

Cabrida: 100 % old vine Garnacha

Pansal del Calas (dessert red wine): 70 % Garnacha, 30 % Cariñena
Average age of the vines
Generally 15 to 40 years old.
The Garnacha and Cariñena in 'Flor de Primavera' come from 50-70 year old vines, and the 'Cabrida' Garnacha is over 80 years old.
Average production
A total crop of 1 500 000 kg of grapes is harvested annually but only about one third is vinified, aged and bottled at Capçanes, the remainder being sold to other wineries.
Yields are low with an average between 25 and 35 hl/ha.
Vinification and ageing
Red wines :
Severe selection of the ripest and healthiest grapes. The different grape varieties are vinified separately. Total destemming and delicate crushing. Fermentation at a controlled maximum temperature of 28°C for the Mas Donis, Mas Collet and Lasendal and 30 °C for the Costers del Gravet and Cabrida. For the two pure Garnacha wines the old Spanish technique of 'doble pasta' is utilised. This involves adding extra Marc (grape skins) to the wine to prolong fermentation and increase colour and tannin. Vatting periods varying from 2 weeks for the Mas Donis to one month for the Cabrida. Malolactic in vats. Ageing for 6 months in stainless steel vats for the Mas Donis; otherwise in small American and French oak casks, of which 10 % are new for the Mas Collet, and 25 to 30 % for the Lasendal and Costers del Gravet. The Cabrida is kept for one month in one year old French oak casks in order to 'clean' the wine by gravity. Racking into 100 % new French oak where it ages for another year with two rackings. No fining nor cold stabilization and only a very light filtration prior to bottling.

Pansal del Calas :
Picking of overripe grapes three weeks after the 'normal' harvest. The two varieties are vinified together. Destemming, crushing and a fermentation at a controlled temperature. When at 9.5 °, alcohol is added up to 16°5 in order to kill the yeast cells, stopping the fermentation to retain the residual sugar. Ageing for two months in one year old French oak casks, followed by three months in new French oak. No fining or filtration.
Tasting notes
The reds show a ruby colour with violet hints; on the nose very ripe red fruit, black tea, sweetish spices (cinnamon, clove and even ginger), caramel and roasted coffee. On the palate they are medium to full-bodied with a good richness, very soft tannins and a fine balance.
Export to all European markets and the USA. Distibution in Spain is mainly centred on Catalonia.
Notes on the property
This cooperative bodega was founded in 1933 but it was only in the 1990's that a decision to commit to quality was taken. Under the guidance of two gifted winemakers, Angel Teixido and Antoni Alcover (the owner of the Fra Fulco estate in Priorat), only a small proportion of the production at Capçanes is selected for the exciting range of delicious red wines. These are bottled at the bodega, the remaining grapes and wine is sold off in bulk. Big investments have been made in modern wine making equipment as well as the purchase of more than 300 new French oak casks from the best coopers.

Capçanes is located in an interesting production zone. On the edge of the Priorat appellation the climate is similar; the soil is somewhat different, but still excellent for wine production. The vineyards boast a vast majority of old vines, mainly Grenache and Carignan. Over the past few years enormous care and attention has gone into looking after the old vines and pruning them correctly. The result is a quality revolution in the area. The potential is only just beginning to be realised but there is no doubt that the Falset subzone of the Tarragona appellation will soon rank with far more prestiguous areas elsewhere in Spain. The wines are truly interesting and exciting. With a combination of old vines, low yields, an excellent climate and terroir, Capçanes is already making delicious, juicy, complex red wines which, as Parker says, can compete favourably with a good Châteauneuf-du-Pape but still at very reasonable prices.