1–0 of 0
Escanyavella is an extremely rare and authentic white grape variety originating from the famous Priorat region in Spain. It produces full-bodied white wines with incredibly fresh and crisp acidity. Smelling of citrus fruits, white apples, and mountain herbs, these drinks perfectly reflect the firm character of the region's slate (llicorella) soil.
Read moreThis variety is a true exclusive worldwide. In the Priorat region, it is mostly used to balance heavier white wines, but you can also find impressive solo variants.
For a long time, Escanyavella was traditionally blended with Garnacha Blanca or Macabeo grapes. In these blends, it plays a crucial role—providing the drink with cutting acidity and freshness that offsets the viscosity of other varieties. The best modern Priorat artisans (boutique winemakers) sometimes dare to bottle small batches of 100% Escanyavella. These pure wines surprise with powerful minerality and volume, especially if they have been aged in oak barrels.
Due to its pronounced acidity, saltiness, and full body, Escanyavella is a perfect gastronomic wine. It pairs fantastically with oven-baked fatty fish, lobster dishes, rich Paella variants, and poultry with lemon-butter sauce. The wine easily withstands creamy cheeses as well.
Translated from the local Catalan dialect, the word "Escanyavella" (sometimes spelled Escanyavelles) literally means "strangling the old lady." The variety received this macabre and humorous name due to its exceptionally thick berry skin and naturally aggressive, high acidity, which, according to local legends, could even choke a careless taster.
Yes. That "aggressive" natural acidity acts as an excellent preservative. High-quality, oak-aged Escanyavella wines or blends dominated by this variety can successfully improve in the bottle for 5–10 years. As they mature, their sharpness softens, giving way to complex aromas of beeswax, honey, and toasted nuts.
