The Marco family trace their history in the Priorat town of Porrera to the first Catalunyan census of 1497. After a hiatus instigated by the Phylloxera outbreak and time spent in Barcelona, the family returned to the tenure of their retained lands in 1898 and eventually the modern winery and Bodega were created a century later. Their four separate terraced vineyard plots range in altitude from 200 to 700m on the steep Mediterranean influenced hillsides of the region. The local licorella slate soils are farmed biodynamically and the wines are made in their state of the art gravity fed winery, built in 2001 into the hillside.
Marco Abella Olbia 2016
Òlbia is born from a blend of Macabeo and Grenache Blanc, with a touch of Pedro Ximénez.
White grapes are scarce in the Priorat region, and so production of this wine is very limited, with only 800 to 1200 bottles produced each season.
The wine’s best features are its subtle aromas, not to mention its balance and mouthfeel. With strong notes of sweet pear and chamomile blossom and
undertones of golden apple syrup, this wine evokes the warmth of the terroir. It is aged for six months in French oak barrels, giving it nuances that allow it to improve as it matures.