Clos Nelin
Across the rugged llicorella slate terraces of Priorat, Clos Nelin shapes a white expression born in the Barbier family’s orbit, from the very generation that helped redefine the region. Vines on steep slopes around 350–500 m, low yields and a nature-led approach slow everything down, year after year, until balance feels inevitable.
Fruit is hand-harvested plot by plot, then allowed to speak through native yeasts. Part of the work echoes old Catalan “brisat” traditions, with extended skin contact to build depth without heaviness. A layered blend led by Garnatxa Blanca and Macabeu is raised in barrels and 1,200‑litre oak vats, then settled in stainless steel. The result is all about structure and mineral drive—texture, saline tension and a long, stony finish that reads like Priorat itself.Clos Nelin
Across the rugged llicorella slate terraces of Priorat, Clos Nelin shapes a white expression born in the Barbier family’s orbit, from the very generation that helped redefine the region. Vines on steep slopes around 350–500 m, low yields and a nature-led approach slow everything down, year after year, until balance feels inevitable.
Fruit is hand-harvested plot by plot, then allowed to speak through native yeasts. Part of the work echoes old Catalan “brisat” traditions, with extended skin contact to build depth without heaviness. A layered blend led by Garnatxa Blanca and Macabeu is raised in barrels and 1,200‑litre oak vats, then settled in stainless steel. The result is all about structure and mineral drive—texture, saline tension and a long, stony finish that reads like Priorat itself.
