DIT Celler

Montsant, Spain

In the shadows of the Serra de Llaberia Natural Park, Dani Sánchez Nogué is quietly proving that the soul of Montsant isn’t found in its proximity to Priorat, but in its own rugged, limestone-rich soils. DIT Celler - Dit being the Catalan word for "finger" - was born from a desire to put the human touch back into the vineyard, prioritising a deep, physical connection to the land over the industrial efficiency that surrounds.

As the first certified organic estate in the DO Montsant, DIT Celler contiinues the tradition of the spirit we already know from Dani’s work at Azul y Garanza in Navarra - special vineyards farmed with a dedication to biodiveristy and a unique expression of their region. The estate’s old vines (some over 75 years old) are tucked between the towns of Capçanes and Tivissa, surrounded by wild forest, olive groves, and almond trees.

The farming here is rigorous and respectful, and the vineyards are part of a larger, thriving ecosystem, not a monoculture. Every afternoon, a cool Mediterranean breeze sweeps through the mountains, providing a natural temperature control that preserves acidity and freshness in the grapes. Vines are planted in limestone soils filled with small stones that resemble olive pits, which imparts a distinct mineral backbone to the wines.

Working primarily with indigenous Garnatxa (Grenache) and Samsó (Carignan), Dani produces wines that are powerful yet restrained - his light touch in the cellar allows the "natural concentration" of the Sierra de Llaberia to speak for itself. While initially concentrating on the red wines of the Monsant appelation, Dani has now turned his attention to the lesser-seen whites of the region in the neighbouring Terra Alta. Focusing on fruit from higher elevation, Dani is able to acheive a freshness one wouldn’t expect from this region, producing skin-contact whites which embrace both long-standing tradition on the area and a vibrant modern take on the style.

It’s still relatively early days for this project, with many experiments ongoing, but if the early results are anything to go by, we are very excited to see what comes next.