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Francesc Capafons and Monserrat Ossó married in the late 1960s, merging their family names and historic vineyards in the Spanish wine region of D.O.Q. Priorat.
Located in northeast Spain, the region benefits from the tempering influence of the Mediterranean Sea, distinctive slate soils, and a rich winemaking legacy that has left them with a high percentage of ancient, low-yielding vines. From these historic areas, the Capafons-Ossó family produces balanced, expressive wines that continue to garner critical acclaim. One of five siblings who are the 6th generation of grape growers and winemakers from the Priorat-Montsant regions of Spain, their son Francesc Xavier Capafons Ossó, is the winemaker.

Cellers Capafons-Ossó produces wine from the oldest, lowyielding vines in Priorat.
The unique black slate soils (llicorella) of Priorat force the roots of vines to dig deeply for water, resulting in small yields of highly concentrated berries. From their Priorat vineyards Cellers Capafons-Ossó produces Mas de Masos, a combination of old-vine Garnacha and Cariñena with Cabernet Sauvignon and Syrah; Masos d'en Cubells, a proprietary blend of Garnacha, Cariñena, Cabernet Sauvignon, Merlot and Syrah from vines 50 to 100 years old; and Sirsell, a smooth, fruity wine blended from Garnacha, Cariñena, Cabernet Sauvignon, Merlot and Syrah.

All of the Capafons-Ossó vineyards are farmed organically, and have been for the last two decades.
Francesc Capafons considers his vineyards to be "natural laboratories" where an equilibrium between the land and farming is of the utmost importance.
Inside Capafons-Osso
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