Who makes it
René Barbier Ferrer bought a property planted with vines, olive trees and almond trees. The first Clos Mogador was made in 1989. René Barbier Meyer now guides fermentation, while Christian Barbier Meyer tends the vineyards.
From 2012, farming moved towards biodynamic methods. Permanent cover crops, annual cow compost and biochar are used, with horses, sheep and chickens grazing among the vines.
Where it grows
Clos Mogador is made and bottled at the estate in Gratallops, within DOQ Priorat. It was among the first Catalan wines to receive Vi de Finca certification, recognising more than a decade of production from the same single vineyard.
What they make
Clos Mogador is the estate’s namesake red. Some lots use 40% added stems, while others use whole bunches. Fermentation and skin contact last between 35 and 55 days in foudres, large oak vessels. Ageing then continues for twenty months in oak foudres and concrete tanks.
The wine has aromas of Mediterranean undergrowth and softened fruit, with mineral notes on the palate.