In an arid and magical place, French monks discovered “Eden’s Ladder”: Escala Dei (12th century). It was here that they made the Lord’s wine.
In this very same arid place, 800 years later, a young French woman and a Catalan man found the place of their dreams: CLOS MOGADOR (1979). Isabelle and René: A two-step between the dancer and the sensitivity and determination of a poetic philosopher. She artfully designs the future, whilst he squeezes out the earth’s fruit!
The Priorat grew! The same vintage saw how both the Priorat and our son, René grew up together. It is no wonder his skill and the region’s magic have worked together to make this innovative wine, which at the same time is traditional and known as: CLOS MOGADOR!
Wine can make dreams come true! Seeds scattered by the wind, give life to vineyards and brothers such as Christian, work the lands of flowers and vines, whilst Anderson and and our grandchildren presage generations of bottles of CLOS MOGADOR spanning the globe.
Location


 
Google maps

Click on the relevant area for further information:
Mogador red, Manyetes green, Nelin yellow, Bodega purple



Google maps



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Clos Mogador maps

Click on the relevant area for further infrormation on: vineyards fauna biodiversity installations




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Winemaking and viticulture
 


Our primordial concern is keeping the soil alive whilst at the same time, studying its DNA. The combination of expertise serving the immediate needs of the moment. The enriching of the schist-based soil in symbiosis of the proportional growth of the vines according to natural moisture. Protection of the exhaustion of soils and avoiding detrimental evaporation. Pruning adapted to vineyard circumstances and the protection of useful weeds.

Sowing of certain plants (cereals or similar) which will contribute to the formation of biomass, as well as adding to composts which have been carefully studied to offer the vine the food it needs.

The development of our wines’ quality depends directly on our vineyard techniques.

Rigorously organic treatments.

Rainfall 460 l/m

Dominant winds
N : Tramontana
NE : Gregal
E : Llevant
SE : Xaloc
S : Mitjorn
SW : Llebeíg - Garbí
W : Ponent
NW : Mestral - Cerç
Terroir
 

I am obsessed by the expression “terroir”. A wine is a snapshot of where it was made. A winemaker who does not live with his vines is transformed almost automatically into the worst enemy of the spirit of a great wine.

I personally live alongside my vineyards and I need to be able to feel their presence. The resulting grapes are truly worth the worry about whether you are spoiling the vines, if they have enough sun or too little? Are they feeling ok today? Are they sweet smelling today? Are the leaves shining brightly? Are the vine shoots happy? The first thing which helps towards making a quality wine is the pruning of the vines: it gives the vine the strength to break out and give it its best, to be healthy... All this is thanks to the pruning. The surrounding environment, the fact that other plants share this space and are happy together; all this for me is biodiversity. The vines are interspersed by olive trees, as well as fruit trees such as wild peaches, cherries, plums or any other fruit trees which compliment the vine. Aromatic herbs, non-encroaching weeds, all enrich the vines during their flowering phase. As for the insects, some are long-standing friends such as the bee, flying from flower to flower making each cluster of grapes a world of flavours and aromas. This is where the true potential lies for making a great wine.

A winemaker tastes his berries, expecting maximum expression. He decides when each bunch of grapes must be picked, spoiling each and every one of them, retaining their taste and aromas with sensitivity and a methodical approach.

A careful fermentation process using wild yeasts with macerations which keep the past of the grapes alive in the present is then followed by devatting the wine at the precise moment in accordance with the snapshot photo I referred to earlier. All this transmits and shares with the consumer, something of the place where the wines were made.

It is a unique and unforgettable journey in each and every case.

Evidently the use of “terroir” in a wine must be clearly explained. It is easy to speak of grape varieties which are adapted to the geology and climate of a place, but there are a multitude of other factors. To be able to intervene in this situation is sublime. A winemaker who lovingly ferments his grapes will find, with time, differences which count in his favour. An example which I like is that of Garnatxa (Grenache) grapes. What do Grenaches from Chateauneuf du Pape, Priorat and Rioja have in common? The grape variety is the same, but the results are very different.

By adapting these differences, we gain our most coveted reward. When the consequences of the “terroir” enrich the grape varieties and enrich the wine style... then an invisible door opens between the grape grower-winemaker: harmony with Nature and the pleasure of sharing the ecstasies of a great wine.