Priorat is a Spanish wine region—located in the Catalonian province of Tarragona—which has been awarded DOC status (DOQ in Catalan) - the highest category in Spanish wine regulations. Established in the 12th century, Priorat has undergone significant changes through centuries, but it was René Barbier who realized the real potential of the region in the 1980s.

The backbone of red Priorat wines is made from local Garnacha and Carineña, with some amounts of French Cabernet Sauvignon, Merlot, and Syrah. The most common flavors and aromas found in rich and powerful Priorat wines include dark fruit and berries that may be accompanied by salty, spicy, mineral, and herbal notes. 

This supreme Spanish sparkling wine is made with a blend of grape varieties indigenous to Spain, mainly Macabeo, Parellada, and Xarello. Rosé Cava, called rosat in Spanish, is produced by adding Trepat, Garnacha, or other red grapes, which lends delicate red berry and floral aromas, and also boosts its body.

Sometimes even Chardonnay will be added to the blend, though some producers suggest that this practice diminishes Cava's regional character. Though Cava D. O. appellation extends across a number of Spanish regions, Catalonian Penedés is its heartland and accounts for over 95% of the entire production. 

Vermouth or vermut is a fortified and aromatized wine that has its origins in Italy and France. It was imported to Spain sometime in the 19th century, and it soon became a signature local drink, primarily in Catalonia, but the tradition later spread to other Spanish regions.

Although dry French-style vermouth is also produced, most vermouths in Spain are the red (sweet) Italian styles, which tend to have a rich, fruity, spicy flavor and more sugar than their French counterparts. Spanish vermouth is not distinguished as a distinct style, but it is slightly different from the Italian version. 

Xarel·lo is a Spanish grape variety best known for its use in sparkling Cava, where it is used along with Macabeo and Parellada. It is a high-quality grape that provides power, body, and structure in Cava wines. It is the most planted variety in DO Penedès.

Apart from sparkling wines, the grape is used for dry white wines, both varietals and blends. Wines made from Xarel·lo are medium-bodied and aromatic, with good acidity and alcohol content. The aromas are reminiscent of citrus and stone fruit, and the wines will typically have herbal and mineral character. 

Yzaguirre is often called the oldest vermouth in Spain. It is the first Spanish vermouth brand, and though the company produces several styles, the first and signature label is Yzaguirre Rojo, the sweet (red) vermouth. This classic has been produced since 1884, and it is still one of the most popular varieties on the market.

This vermouth starts as a white wine made from the local Macabeo variety that is mixed with herbal macerate and is then left to age in oak. The resulting vermouth is aromatic, smooth, and pleasantly balanced with sweetness and acidity. It has fruity, herbal, and spice aromas with hints of balsamic notes. 

Garnatxa Blanca or Grenache Blanc is a white wine grape variety that is a mutation of the red Garnacha grape. It is predominantly grown in Spain and France, but it is also found in other wine regions around the world. Garnatxa Blanca is known for producing wines that are full-bodied and aromatic with a rich texture and relatively high alcohol content.

In terms of flavor profile, Garnatxa Blanca wines often exhibit notes of green apple, pear, citrus (such as lemon and lime), and white flowers. They can also have hints of stone fruits like peach and apricot, along with a distinctive minerality. When aged or fermented in oak, the wines can develop additional flavors of vanilla, almond, and spices. 

Sumoll is a rare red grape native to Catalonia. It is an old, late-ripening variety that is somewhat finicky to cultivate and vinify. Although it declined in popularity throughout the 20th century, it is still important in Penedès DO, where it is used both in varietals and blends, and for still and sparkling wines.

Sumoll will usually result in full-bodied, somewhat rustic red wines. The aroma is fruity, usually with some herbal notes and a mineral character. Sumoll is excellent at retaining freshness, creating lively and bright wines with vibrant acidity. It was proven that Sumoll is identical to Vijariego Nego, a variety grown on the Canary Islands where it is used in several regional appellations. 

Trepat is a pale red grape variety from Catalonia that is traditionally used for sparkling Cava rosés and dry rosé styles. The grape is most likely native to Conca de Barberà region. Although it is still primarily used for sparkling wines, it is also suitable for still wines that are usually elegant and light in color, body, and alcohol.

Sparkling Trepat wines are fresh and light, with fruity notes reminiscent of strawberries, cherries, and raspberries, sometimes with floral nuances and a hint of spice. Both dry and sparkling wines are well-balanced and have a bright, juicy acidity.