Over 20 years ago, Jaume Ciurana, winegrower and the first director of INCAVI (Catalan Institute of Grapevines and Wine) said that several conditions would have to be met in order for Priorat wines to have a future:

- A change in mindset that would facilitate evolution
- The possibility for investment in the county
- Modernization of techniques for winemaking and marketing
- Lastly, an orientation toward production of quality wines

The wines made at that time in Priorat were distinguished by their heavy body, with excessive predominance of alcoholic content and reduced aromas. They were generally imbalanced wines that revealed a lack of resources or thoroughness in their production.

Priorat had potential to make great wine, but the winegrowing systems and above all, elaboration methods had not evolved. Nonetheless, Priorat was used for many years to improve other wines, even beyond Catalan borders (in other parts of Spain, France and Italy).
Up until the 1980’s, nearly all the production was sold bulk, and only a small portion was bottled.

In 1974, however, the area’s possibilities were acknowledged in a report by the FAO (the United Nations Food and Agriculture Organization), which outlined the positive qualities of Priorat as a vinicultural area and the real possibilities to make an excellent quality wine there.
In the second half of the 1980’s, a sweeping change took place that has made possible the area’s true revolution, bringing about its reemergence and placing it among the world leaders of quality wines.