The first recorded evidence of grape growing and wine production dates from the 12th century, when the monks from the Carthusian Monastery of Scala Dei, founded in 1194, introduced the art of viticulture in the area.

The prior of Scala Dei ruled as a feudal lord over seven villages in the area, which gave rise to the name Priorat.

At the end of the 19th century, the phylloxera pest devastated the vineyards causing economic ruin and large scale emigration of the population.

Much of the development of Priorat wines to top class is credited to Carles Pastrana, René Barbier and Álvaro Palacios.

[4] Winemaker Barbier, then active at a winery in Rioja owned by the Palacios family, bought his first land for Priorat vineyards in 1979, convinced of the region's potential.

In the 1980s, he convinced others, including Palacios, to follow suit and plant new vineyards in suitable locations, all named Clos.

The Catalan authorities approved of Priorat's elevation from DO to DOQ status in 2000, but national level confirmation from the Spanish Government in Madrid came only on 6 July 2009.

[5] In the period from 2000 to 2009, when it was approved as DOQ but not yet as DOCa, despite the fact that these designations were exactly the same but in Catalan and Spanish, respectively, the situation was somewhat confused.

At the turn of the millennium there was 1,000 hectares (2,500 acres) of vineyards, with an equal amount of planting rights secured.

The basis (called llicorella in Catalan) comprises reddish and black slate with small particles of mica, which reflects the sunlight and conserves heat.

These soil characteristics confer special quality to the wine and keep the vines firmly anchored to the earth during the strong winds and storms which are common to the area.

The traditional grape variety grown in El Priorat is the red Garnatxa negre, which is found in all the older vineyards.

The official maximum corresponds to a yield of 39 hectoliter per hectare, as a 65% conversion (0.65 litre of wine per kilogram of grapes) is foreseen.

[5] Few wineries (cellars) follow these guidelines strictly, and the usual practice is to produce wines labeled as vino de guarda (aged wine), which has been in oak barrels for 18 months followed by 6 months in the bottle, with the optimal time for consumption being 2 years later.