Bodega Bravo Escós, Priorat, La Font del Mosquit (blanco) 2019

Appellation: Priorat

Region: Catalonia

Country: Spain

Color: White

Varietal(s): 90% Macabeu,10% White Grenache

About The Producer

Bodega Bravo Escós, founded by Luis Bravo, is located in the heart of the Priorat, near Torroja del Priorat. The estate’s untamed beauty is sculpted by rock formations covered by volcanic soil containing slate, ash, and mica, better known as llicorella. Winemaker Pep Aguilar harnesses the natural elements, using pure and innovative techniques to bring out the best of the indigenous grapes Garnacha and Cariñena, and international varieties of Syrah, Cabernet Sauvignon, and Merlot. Recognizable for the famous Priorat richness of flavor and depth, the wines of Bravo Escós have a modern sensibility with refinement, freshness, and intensity. The wines balance power and elegance, resulting in the interesting and surprising tension that rewards with an easy and subtle taste. Bodega Bravo Escós has applied for Organic certification.

Terroir & Vineyard Practices:

“There is a natural spring that flows among the white grape vines near the winery. There is always a trickle of water so fine that it looks like a mosquito’s proboscis.” La Font del Mosquit is a white wine sourced from selected plots located in Torroja del Priorat. The terrain is composed of various slates, argilo-calcareous stones, and alluvial soils. The Macabeu vines span in age, with the oldest being 100 years old, while the White Grenache vines are young. The Bodega uses sustainable farming practices.

Tasting Notes

On the nose, the wine is discreet with aromas of white citrus fruit and anise seed notes. Fresh and lively, the white wine truly reveals itself on the palate with bright citrus and floral notes. A voluminous and generous texture. The wine reflects the graphite slate soils where it is grown.


The old vine Macabeu grapes are macerated on the skins for 12 hours before pressing. The younger Macabeu and the White Grenache grapes are directly pressed. Spontaneous fermentation with native yeasts occurs in stainless steel tanks. Subsequent aging takes place in large modern eggs.