Wines produced
CLOS MOGADOR PRIORAT (RED)
The expression of time
A wine that shows us the splendor of each vintage based on the wisdom of the past and the wealth of the present.
A mellow, passionate and living style that year after year, challenge after challenge, harvest after harvest reinterprets its style to keep its essence intact.
Valbuena is the purest expression of the Tinto Fino (Tempranillo) in Vega Sicilia. Tinto Fino is clearly the predominant wine in the assemblage of the varieties that make up this magnificent wine. The other variety used is Merlot, which is added to a greater or lesser extent depending on the vintage.
The Valbuena Tempranillo is obtained from plots located on gentle concave slopes that descend from the wasteland. Those soils are made up of material that was eroded and accumulated as colluvial on the lower slopes, developing a high-profile soil, with a specific important evolution with the formation of a deep calcic horizon.
Valbuena provides us with a direct and understandable view of the greatness of this « terroir » with the direct influence of each vintage. Its production remains unchanged meaning that it is each year’s weather factors that mark the differences between the different harvests.
Fermentation at a controlled temperature with native yeast in stainless steel tanks. Malolactic fermentation also takes place in stainless steel.
After fermentation, it is aged for five years, between wood and in the bottle, which is why it is called Valbuena 5º. French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.
CLOS MOGADOR PRIORAT ROSAT (ROSE)
The expression of time
A wine that shows us the splendor of each vintage based on the wisdom of the past and the wealth of the present.
A mellow, passionate and living style that year after year, challenge after challenge, harvest after harvest reinterprets its style to keep its essence intact.
Valbuena is the purest expression of the Tinto Fino (Tempranillo) in Vega Sicilia. Tinto Fino is clearly the predominant wine in the assemblage of the varieties that make up this magnificent wine. The other variety used is Merlot, which is added to a greater or lesser extent depending on the vintage.
The Valbuena Tempranillo is obtained from plots located on gentle concave slopes that descend from the wasteland. Those soils are made up of material that was eroded and accumulated as colluvial on the lower slopes, developing a high-profile soil, with a specific important evolution with the formation of a deep calcic horizon.
Valbuena provides us with a direct and understandable view of the greatness of this « terroir » with the direct influence of each vintage. Its production remains unchanged meaning that it is each year’s weather factors that mark the differences between the different harvests.
Fermentation at a controlled temperature with native yeast in stainless steel tanks. Malolactic fermentation also takes place in stainless steel.
After fermentation, it is aged for five years, between wood and in the bottle, which is why it is called Valbuena 5º. French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.
COM TU MONTSANT (RED)
The expression of time
A wine that shows us the splendor of each vintage based on the wisdom of the past and the wealth of the present.
A mellow, passionate and living style that year after year, challenge after challenge, harvest after harvest reinterprets its style to keep its essence intact.
Valbuena is the purest expression of the Tinto Fino (Tempranillo) in Vega Sicilia. Tinto Fino is clearly the predominant wine in the assemblage of the varieties that make up this magnificent wine. The other variety used is Merlot, which is added to a greater or lesser extent depending on the vintage.
The Valbuena Tempranillo is obtained from plots located on gentle concave slopes that descend from the wasteland. Those soils are made up of material that was eroded and accumulated as colluvial on the lower slopes, developing a high-profile soil, with a specific important evolution with the formation of a deep calcic horizon.
Valbuena provides us with a direct and understandable view of the greatness of this « terroir » with the direct influence of each vintage. Its production remains unchanged meaning that it is each year’s weather factors that mark the differences between the different harvests.
Fermentation at a controlled temperature with native yeast in stainless steel tanks. Malolactic fermentation also takes place in stainless steel.
After fermentation, it is aged for five years, between wood and in the bottle, which is why it is called Valbuena 5º. French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.
MANYETES, BODEGAS CLOS MOGADOR PRIORAT (RED)
The expression of time
A wine that shows us the splendor of each vintage based on the wisdom of the past and the wealth of the present.
A mellow, passionate and living style that year after year, challenge after challenge, harvest after harvest reinterprets its style to keep its essence intact.
Valbuena is the purest expression of the Tinto Fino (Tempranillo) in Vega Sicilia. Tinto Fino is clearly the predominant wine in the assemblage of the varieties that make up this magnificent wine. The other variety used is Merlot, which is added to a greater or lesser extent depending on the vintage.
The Valbuena Tempranillo is obtained from plots located on gentle concave slopes that descend from the wasteland. Those soils are made up of material that was eroded and accumulated as colluvial on the lower slopes, developing a high-profile soil, with a specific important evolution with the formation of a deep calcic horizon.
Valbuena provides us with a direct and understandable view of the greatness of this « terroir » with the direct influence of each vintage. Its production remains unchanged meaning that it is each year’s weather factors that mark the differences between the different harvests.
Fermentation at a controlled temperature with native yeast in stainless steel tanks. Malolactic fermentation also takes place in stainless steel.
After fermentation, it is aged for five years, between wood and in the bottle, which is why it is called Valbuena 5º. French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.
NELIN PRIORAT (WHITE)
The expression of time
A wine that shows us the splendor of each vintage based on the wisdom of the past and the wealth of the present.
A mellow, passionate and living style that year after year, challenge after challenge, harvest after harvest reinterprets its style to keep its essence intact.
Valbuena is the purest expression of the Tinto Fino (Tempranillo) in Vega Sicilia. Tinto Fino is clearly the predominant wine in the assemblage of the varieties that make up this magnificent wine. The other variety used is Merlot, which is added to a greater or lesser extent depending on the vintage.
The Valbuena Tempranillo is obtained from plots located on gentle concave slopes that descend from the wasteland. Those soils are made up of material that was eroded and accumulated as colluvial on the lower slopes, developing a high-profile soil, with a specific important evolution with the formation of a deep calcic horizon.
Valbuena provides us with a direct and understandable view of the greatness of this « terroir » with the direct influence of each vintage. Its production remains unchanged meaning that it is each year’s weather factors that mark the differences between the different harvests.
Fermentation at a controlled temperature with native yeast in stainless steel tanks. Malolactic fermentation also takes place in stainless steel.
After fermentation, it is aged for five years, between wood and in the bottle, which is why it is called Valbuena 5º. French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.
Winery presentation
Owner / winemaker
Barbier Familly
Region
Catalunya
Appellation
Priorat
Presentation
René Barbier is widely recognized as the founding figure of modern Priorat, reviving a forgotten corner of Catalonia with his visionary Clos Mogador estate. After acquiring abandoned vineyards in Gratallops in 1979, he brought together like-minded friends — including Álvaro Palacios, Daphne Glorian, and Josep Lluís Pérez — to pioneer a new era for the region. Together they nurtured ancient Grenache, Carignan, Syrah, and Cabernet vines on steep, slate-rich terraces, producing tiny yields of intensely concentrated, complex fruit. Clos Mogador became a benchmark for Priorat, celebrated for wines that combine power, elegance, and soul. Today, René’s sons, René Jr and Christian, carry forward the estate’s ethos, emphasizing biodiversity, regenerative viticulture, and the harmonious expression of terroir. More than a winery, Clos Mogador is a living ecosystem and a model for sustainable fine winemaking.
Wines produced
CLOS MOGADOR PRIORAT (RED)
CLOS MOGADOR PRIORAT ROSAT (ROSE)
COM TU MONTSANT (RED)
MANYETES, BODEGAS CLOS MOGADOR PRIORAT (RED)
NELIN PRIORAT (WHITE)
Grape varieties planted
Cariñena (Carignan), Grenache, Syrah, Cabernet Sauvignon, Macabeu, Escanyavelles, Xarel·lo, Trepat & Picapoll
Size of vineyard
29 hectares
Average age of the vines
Over 80 years old
Location
The cellars are situated on a ridge near the village of Gratallops, in the heart of the Priorat hills. The vineyards are planted on very steep terraces forming a gigantic natural amphitheatre above the Siurana river with an average altitude of 450 metres above sea level.
Soils
The schistous slate and quartz soil, locally called ‘llicorella’, is organically very poor and ideal for wine growing. The climate is unique with very hot summers, relatively cold winters, little rain and dry northwesterly winds diminishing the moderating influence of the nearby Mediterranean.
Viticulture & Winemaking
Clos Mogador is at the forefront of regenerative and biodynamic viticulture, a path pioneered by only a few emblematic producers. Christian Barbier Meyer leads this effort with the goal of creating balanced vineyards that can function naturally and freely. He embraces the principle of “sowing to heal,” using herbal macerations — including horsetail, nettle, and valerian — to restore and maintain the soil’s natural equilibrium. This approach supports insects, microorganisms, and wildlife, fostering a self-sustaining ecosystem. Reducing mechanization has been another key step, minimizing soil compaction and contamination while strengthening the vines’ connection to the land. The result is a vineyard that thrives in harmony with nature, producing wines that reflect the vitality and balance of their environment.
Harvesting into small crates to avoid damage. The grapes are sorted by hand before partial destemming, and ten transferred to oak fermenting vats. Fermentation with idigenous yeasts, where the temperature is controlled at a maximum of 30°C. Long vatting period of four to eight weeks. After racking and a delicate pressing malolactic takes place. Ageing in a combination of 300 litre French oak casks and 2000 litre oak foudres for 18 months
The wine is manipulated as little as possible, and then only by gravity, with the cool winter temperatures making all forms of clarification unnecessary.
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