This Morell family vineyard estate is comprised of nine parcels on the outskirts of Tarragona on Spain’s Mediterranean coast. Defying urban sprawl, the vineyards lie within a mile and a half of the sea, and their soils are composed of calcareous loam derived from fossil limestone, which is referred to locally as lumaquela.
The heat-mitigating sea breezes and the singularly mineral soils motivated the Morells to perennially dedicate their parcels to the vineyard, with the objective of producing wines at the highest and most expensive level. With encouragement from experts and in recognition of the estate’s unique viticultural gifts and terroir, the bodegas were very appropriately given the name, “terrer.”
The Red varieties grown are Cabernet Sauvignon and Garnacha, with vines between 15 and 25 years of age. Viticulture is sustainable and yields are held to a scant 1.5 tons per acre. Careful berry selection is followed by natural fermentation and aging during approximately one year in seasoned barriques and 5,000-liter uprights of French oak, seeking minimal wood influence. 2010 was a debut year of sorts for the vineyards, with the first vintage produced in a new bodega facility in the heart of the estate.