Visits & Events
Founder
- Michel Grupper
- T/ +41 796 375 086
Vineyard & Winery
- Josep Riba Comaposada
- T/ +34 660 351 494
- pepriba@clospachem.com
50% red Grenache and 50% Carignan. This wine is made from 40-year-old vines that grow in licorella soil in Gratallops and sandstone in Torroja providing minerality and direction to the wine.
September 05, 2019 for Grenache and September 17, 2019 for Carignan.
As with all the work we do in the vineyard, the grapes are harvested by hand. It is done with 12 kg boxes with a first selection of the grapes in the field followed by a second selection in the winery to ensure maximum quality.
The varieties and plots are vinified separately, at controlled temperature, in individual 1000 L tanks.
Fermentation is spontaneous, carried out with indigenous yeasts from the grapes themselves. Maceration lasts 10 to 14 days, during which we gently stir the must to obtain a minimal and delicate extraction.
Malolactic fermentation follows, and then the wine is aging for 12 months, half in French oak barrels and half in 1000 L ceramic stoneware vats.
Alcoholic content : 14% vol.
The nose reveals intense notes of delicious red and black fruits, with a predominance of cherry. The Carignan part brings aromas of violet blossom and aromatic herbs to this wine. The foudre aging gives very subtle hints of vanilla and toasted aromas.
In the mouth the wine has a complexity of flavors. It is an unctuous and elegant wine with great breadth. However, this wine also has a good direction due to its good acidity.
Camí de la Mina is a gourmet wine that makes us want to repeat.
Camí de la Mina is a persistent wine that combines perfectly with red meats and game meats, accompanied by sautéed mushrooms for example. This wine complements very well typical Catalan dishes such as stews, casseroles and rice dishes.
It is also the right wine to accompany cured and strong cheeses such as goat cheese or blue cheese.
Born in Usagre (Badajoz), he trained in Hospitality and Tourism at the Cambrils Hospitality School (Tarragona). Later he completed his training working in different hotel establishments in France, England and Switzerland, returning to Barcelona to work at the Hotel Arts, where he was appointed Hotel Sommelier.
Later, the birth of his daughters, made him change his course and direct his professional career to the commercial world, always linked to wine.
Different work experiences in different aspects of wine marketing led him to land in the heart of Priorat.
Originally from Porrera, descendant of local viticulturists and with over 16 years experience in the wine sector.
After 7 years working in local cellars, Pau decided to move forward by starting an Enology degree in in the Rovira i Virgili university of Tarragona.
After completing his degree, he went to Oporto, in Portugal, where he experienced a totally new wine world, completely different to that of the Priorat.
After his experience in Portugal, he decided to return to Catalonia, stopping first in the Penedes and then returning to his home in the Priorat.
Pep manages our vineyards and produces our wine.
He originates from Santa Coloma de Queralt, with a dilated experience in civil engineering, his life completely changed during a trip to Australia where he was introduced to viticulture, an experience which inspired him and changed his life ambitions.
On his return home, he decides to study wine making in the Rovira i Virgili university of Tarragona.
During the past 7 years, he has had the opportunity of working in the Napa Valley (California), the Penedés, Gredos and currently in the Priorat.
I grew up in the Penedes region surrounded by vineyards and a vibrant wine culture. Although the landscape and culture influenced me from an early age I went to university and graduated with a Spanish Language degree, then went on to become a teacher and then and had the opportunity to qualify as ISO9001 Quality Manager.
In my spare time I enjoyed visiting wineries, tasting a wide variety of wines and getting to know the winemakers. I realised I’d love to work in the wine sector and what better place to implement a quality strategy than a winery! This was a great experience as I had to be immersed in all aspects of winemaking, and, which later, motivated me to study International Trade and become a qualified Sommelier and worked in wineries in the Penedès and surroundings.
To follow your passion is the most enriching experience, especially working in a dream place like Priorat, and particularly this incredible winery and share these wines with the world.
Founder and active manager of Clos Pachem.
Born in France to a Swiss mother and French father.
His father, passionate about wine, guided and shared his passion with him.
Although Michel trained as a surgeon (he is currently leading a medical foundation to help children in third world countries). For over 20 years he has participated in different wine fair associations, and as a founding member of an“urban cellar” (Les Vignerons Parisiens) combining work and passion.
10 years ago chance brought Michel to the Priorat. He was amazed by the scenery and by the people of this wine terrain.
Clos Pachem is the result of these experiences and a never ending passion.
Situated in the old quarters of Gratallops, it encompasses sustainability through its architecture, the scenery and its people.