Why the llicorella soil is so important for Priorat

Black, brittle, and glistening. Not gold, not silver, but llicorella. This is the rugged, mysterious soil that gives Priorat wines their soul. You won’t find rich, fertile ground here. Here, every day is a struggle for vines to survive. And it’s precisely that which creates wines with character—deep, powerful, earthy, and full of tension. In this blog, we dig beneath the surface of Priorat, literally.

Llicorella: the black treasure of Priorat

Anyone who has ever opened a bottle of Priorat will taste it immediately: this is no ordinary wine. Rich, powerful, earthy. The origin? Not just the climate or the grapes, but above all the soil. In Priorat, it all revolves around llicorella.

What is llicorella?

Llicorella is a type of slate, dark gray to black in color. It’s brittle, easily splinters, and contains shimmering particles. In essence, it’s a poor, stony subsoil. But that’s exactly what makes it special.

This soil forces vines to root deeply - sometimes over 10 meters - to find moisture and minerals, even during dry summers. The result? Depth in the wine, both literally and figuratively. Stunning wines from Clos Mogador showcase this beautifully.

Why is llicorella so important?

In viticulture, every detail matters. The soil largely determines the wine’s style. Llicorella has qualities that are perfect for producing high-quality wines:

• Poor in nutrients: fewer nutrients mean lower yields—and that’s a good thing. Fewer grapes = more concentration.

• Heat retention: during the day, llicorella absorbs solar heat, which it radiates back to the vines at night. This ensures more even ripening of the grapes.

• Excellent drainage: rainwater quickly drains away. The roots remain active rather than lazy.

These combined factors result in the typical powerful, mineral wines from Priorat.

The taste of stone

Wines from llicorella soil are often unmistakable. You taste blackcurrant, graphite, wet stone, licorice. Not flat or heavy, but lively, sometimes even saline. The combination of minerality, freshness, and power is unique in Spain.

Grapes like Garnacha (Grenache) and Cariñena (Carignan) thrive here. But international varieties like Syrah and Cabernet Sauvignon also perform well on this soil. Still, the local style remains dominant.

Working with llicorella is tough

For the winemaker, llicorella is a challenge. The slopes are steep. The soil is brittle. Much of the work must be done by hand. Machinery is of little use here. But the reward is great: complex, age-worthy wines.

Where else is llicorella found?

Almost nowhere. Llicorella is found almost exclusively in Priorat, a small region in Catalonia. That’s what makes it so special. Other wine regions have slate soils (like the Mosel in Germany), but this specific variety - rich in iron and mica - is rare.

Priorat and llicorella belong together

To speak of Priorat is to speak of llicorella. It’s the backbone of the region. Without this soil, Priorat would never have earned such a name in the wine world. The deep, dark wines owe much of their character to the black, glistening stones beneath your feet.

Want to taste wine from llicorella soil?

At Grandcruwijnen, you’ll find a carefully curated selection from Priorat. From powerful icons to elegant newcomers. Bring the minerality of Priorat into your home, or pick it up at our warehouse in Dordrecht. Our sommeliers are happy to assist with advice and food pairings.