From the beginning, Atavus has been a project focused on producing healthy grapes to create pure wines, with soul and identity.
To be able to grow healthy grapes, we are sure that concepts such as biodiversity, care of the environment and sustainability they have to be at the center of the practices both in the vineyard and in the winery.
Natural Tasting of Montsant and Priorat
Duration: 45 – 60 min
Schedule: Available all day
Pairing: Charcuterie board, cheeses, olives, crackers, nuts, or appetizers selected by our chef
Wines: 2 DOQ Priorat + 2 DO Montsant
Visit: Tasting Room
Price per person: 40 €
Natural Tasting of Priorat
Duration: 45 – 60 min
Schedule: Available all day
Pairing: Cold cuts, cheeses, olives, crackers, nuts, or appetizers selected by our chef
Wines: 4 DOQ Priorat
Visit: Tasting Room
Price per person: 45 €
Visit to Orígenes de Atavus
Approx. duration: 90 - 120 min
Schedule: Available all day
Pairing: Charcuterie board, cheeses, olives, crackers, nuts, or appetizers selected by our chef
Wines: 6/7 between DOQ Priorat and DO Montsant
Visit: Tasting room, main cellar, and production room
Price per person: 60 €
Our Wines
Bk! White DO Montsant
BK! is the equivalent of Good Karma, our creative range of Montsant wine. Casual wines to enjoy the moment and share in a good atmosphere.
BK! Red DO Montsant
BK! is the equivalent of Good Karma, our creative range of Montsant wine. Casual wines to enjoy the moment and share in a good atmosphere.
Iura Red DOQ Priorat
IURA comes from the name of our river S-IURA-NA. The blue paint on the label represents this river and the blue slate of Priorat. Iura is our statement to Priorat, an honest understanding of our landscape. A wine with character and aging potential, embracing elegance, body, and persistence.
Sustainability
From the beginning, Atavus has been a project focused on producing healthy grapes to create pure wines, with soul and identity.
To be able to grow healthy grapes, we are sure that concepts such as biodiversity, care of environment and sustainability they have to be at the center of practices both in the vineyard and in the winery.