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Bodegas Mas Alta
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La Basseta Priorat 2010

Priorat, Spain

100% garnacha

Tasted May 2013- A powerful, indulgent wine so willing to show its extravagant allure while surprising the palate with solid structure. This is Priraot to a key, as only the old vines dug into Schistic soils can create: the combination of deep purple, slippery fruits with a gritty, gripping mineral enhanced feel. The wine is saturated, silken and intense (weighing in with the big guys at over 14.5% alcohol), thus a feminine ease, as they say, through the muscle. One could easily sip this wine in tiny sips and have loads of flavor bursting everywhere in the mouth. We felt some robust food would help the dominating intensity, like braised meats or rustic sausages. This would allow the macerated black fruits, the licorice and coffee spices and the wild herbs of the underbrush to marry into profound combinations. This is grand stuff , well made and naturally balanced, when you are looking for the big experience. The winery knows they have the right combination for legendary wines. In their words, they comment, "Throughout the process of producing our vintages, we aim to obtain sensitive and complex wines. La Basseta is undoubtedly the most feminine wine in our range. The intensity of the fruit blended with a long and silky finish make for a feminine feel...Rich,mineral and silky at the same time. Fresh fruit flavours are complemented by liquorice. A superb persistence of the aromas on the finish. A wine noble but with breed."


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The Label

Producer: Bodegas Mas Alta
Wine (proprietary name): La Basseta Priorat
Vintage: 2010
Labeled as: proprietary title
Country of origin: Spain
Region: Priorat
Area/Appellation: Priorat
Classification of Appellation: d.o.c.
Classification of Wine:
Alcohol %: 14.50

The Winemaking

Winemaker: Michel Cambie & Michel Tardieu
Assistant Winemaker: Michel & Christian Vanhoutte
First Date of Production: 1999
Handling of Fruit: hand picked
Sorted: sorted at picking, sorted at table
Stem: all destemmed
Yield of Harvest:
Method of Crush/Pressing: mechanical press Press Type: gentle pneumatic
Pre-fermantation Soak/Maceration: Y     Length of Soak: several days
Temperature Controlled: Y
Free Run Juice Only: Y
Gravity Fed to Vessels: Y
Type of Vessel for Fermentation: Stainless Steal/Inox
Size of Vessel:
Vessel Seal: Open Top
Fermentation Temperature Controlled: Y
Fermentation Style: Induced
Type of Yeasts: Cultured Yeasts
Carbonic Maceration: N
Length of Fermentation: 0 Day(s)
Pumped Over/Cap Agitation: Y
Malolactic Fermentation: Y    Percent: 100.00%
CO2/SO2 Added on Fermentation: SO2
Type of Ageing Vessel: Wooden Barrel
Type of Wood: French Oak  Wood Condition: 60% New   40% Used   
Origin of Barrels (if used): Allier French Oak (new and 1 yr old)
Size of Barrels Used: 225
Length of Maturation: 16 Month(s)
Extended Lees Contact: N
Fined (Type): N
Filtered (Type): N
Moved to Multiple Vessels?:
Date of Bottling: 2012-08-00
Age in Bottle Before Release: 6 Month(s)
Number of Bottles (750ml) Produced: 8800
Number of Magnums Produced: 100
Number of Half Bottles (375ml) Produced: 0
Closure Type: Natural Cork
Bottled with SO2: Y
Alcohol %: 14.50
Residual Sugars (Gram/Liter):
Total Acidity (Gram/Liter): 0.00
Total Ph: 0.00

The Vineyard

Total Vines Planted:
Density of Vines:
Wine Vineyard: Multiple Vineyards
Source Vineyard: Vineyards Estate Owned
Exposition of Vineyards: NE, SE
Soil Type(s): Dark slate known as Licorella. Virtually no topsoil exist here. The erosive power of the water and its expansion deep in the crevasses during the cold winters, splinter the fine layers, allowing the most minute spaces for the vines roots to creep.
Elevation of Vineyards: 350-550 m
Vineyards Description: Steep Slopes
Average Age of Vines: 15 year(s)
Farming Methods: Sustainable
Irrigation: irrigated
Additional Vineyard Information: EXPOSURE: - 60% step slopes facing North East - 40% step slopes facing South East. Our selection criteria for producing this wine is based on successfully expressing the terroir combined with a sensation of finesse and indulgence.