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To the trained or untrained eye, what immediately distinguishes Priorat from other grape-growing regions in the world is its soil type.  Many believe the secret to Priorat's success lies in its amazing, granite-like soils, known to the Catalan people as llicorella. The llicorella soil resembles slate or shale rock, intermixed with tiny bands of reddish-brown earth.  The name llicorella stems from the Catalan word for licorice, chosen to describe the black, somewhat shiny rocky substrate which is high in mineral content. Rather easy to break apart by hand in one direction, but virtually indestructible in another, this magnificent rock forces the roots of vines to dig very deep in search of water, and is credited for the intensity and mineral character of the wines.
Another important aspect of Priorat's unique terroir is its climate.  The region is extremely arid and receives hardly any rain during the summer months.  Irrigation is rarely used as water is scarce, and is typically saved for the youngest vines and the hottest years.  Due to the steep slopes, rocky soil and little water, the annual production per acre in Priorat is extremely low.  A head-pruned, old vine in the region might yield only enough fruit for a half-bottle of wine.
This low production directly contributes to the characteristically concentrated wines of the region, which have great tannins, deep color and high alcohol content (13.5-15.5%).  The extremely harsh growing conditions and low-yielding vines also help explain the high cost of Priorat wines, which are justifiably more expensive than those of other high-volume wine regions of Spain