Franck Massard, who made Spain his home many years ago & Portuguese legend Oscar Quevedo answered our quick-fire questions on the challenges of winemaking in each of their regions, favorite food pairings, and, of course, a local’s guide to exploring their countries.
Why are you proud to make wines from Spain and Portugal?
Franck: I grew up in France and spent much of my career as a sommelier, tasting wines from many of the world's great regions. But I chose Spain to make my own wines. There is an incredible diversity here: old vines, indigenous varieties, dramatic landscapes and a wine culture that goes back centuries. I am proud to be part of a new generation showing that Spanish wine can combine authenticity and character with freshness, elegance and precision.
Oscar: I never thought about it like this. It is not that I chose the Douro or Portugal to make wine. My great-grandparents were born in the Douro, started growing grapes as a way of making a living, and since then grapes and wine have always been part of my life. Am I proud? I am. I am proud to make wines in Portugal because we have something that is very difficult to copy. We have hundreds of native grape varieties, a long history of winemaking and, most importantly, people who still have a very close connection with the land.
If you close your eyes while drinking your wines, what part of the landscape would you taste?
Franck: You would taste the dry Mediterranean landscape: wild herbs, warm stone, ripe fruit and, above all, the mineral character of the soils. In Priorat, the vines struggle in poor, rocky soils, sending their roots deep in search of water. I like to think that every glass carries something of that tension between the Mediterranean sun and this hard, unforgiving landscape.
Oscar: You would be tasting our steep schist terraces overlooking the Douro River on a hot summer afternoon. The schist stores the heat during the day, the river reflects the light, and the vines have to send their roots many metres deep to find water, as most of our vineyards are dry farmed. I believe all this gives our wines their concentration, freshness and mineral character.
What is the biggest misconception about Chilean and Argentine wines?
Franck: That Spanish wines are necessarily big, powerful, ripe and heavily oaked. Spain is incredibly diverse. Even in a warm region like Priorat, if you work carefully with altitude, exposure, varieties and harvest dates, you can make wines with remarkable freshness and elegance. For me, power is easy in Priorat; the real challenge is finding balance.
Oscar: Many people still think Portugal only makes Port wine. Of course, Port is one of the world's great wines, and I am very proud to make it, but Portugal also produces incredible dry wines. Another misconception is that Portugal is one style. In reality, we have many different climates, landscapes, and native grape varieties, so the diversity is amazing. There is always something new to discover.
What makes it a challenging place to make wines?
Franck: The climate is becoming increasingly extreme. We have very hot summers, long periods without rain, and increasingly unpredictable weather. Our soils are poor, and yields can be very low. The challenge is not simply getting grapes ripe; quite the opposite. It is reading our vineyard, adapting to the climate change by combining ancient knowledge and modern techniques. Like biochar and regenerative hydrology to keep moisture in the soil, for instance. Every year, we have to listen carefully to the vineyard rather than follow a recipe.
Oscar: Nothing is easy in the Douro. Most of our vineyards are planted on steep terraces where almost everything must be done by hand - well, or by the sheep of Mr. Manuel, whose flock regularly visits our vineyards. Summers are very hot and dry, winters can be cold, and every harvest brings new surprises. But I also believe these difficulties are exactly what makes the wines special. The vines have to struggle, and that struggle brings character into the glass.
What local dish would you recommend with your wines?
Franck: I would choose barbecued lamb cooked with vine cuttings, with roasted vegetables. It is simple Mediterranean food, but it has the depth and smokiness that works beautifully with Garnacha and Cariñena from Priorat. And, of course, a good pa amb tomàquet alongside it; sometimes the simplest things are the best.
Oscar: If you visit the Douro, I would tell you to try roasted goat or slow-cooked lamb. These traditional dishes are full of flavour and work beautifully with our reds. And if you enjoy Port, don't leave without trying a 20 Year Old Tawny with a slice of almond tart - grandma's recipe. It is a simple combination, but unforgettable.
How has Angel support allowed you to make your wines?
Franck: I have been with Naked Wines since 2013, A long love story...Naked's support has given me something extremely valuable as a small winemaker: the confidence and stability to plan ahead. Winemaking requires patience. You invest in vineyards, grapes, barrels, and ageing long before a bottle is sold. Having a community of customers who believe in what I do allows me to focus on the quality of the wine and make decisions for the right reasons, rather than simply for short-term commercial pressures.
Oscar: Naked has given us the confidence to experiment since the first day Rowan visited us. Because the Angels support us before the wines are even made, we can focus on quality instead of simply making easy and simple wines. We can work with small vineyard parcels, try different blends, and make decisions based on what we believe is best for the wine. For an independent family winery, that freedom is incredibly valuable.
How do your regions influence the wines you make?
Franck: Great terroir like the Priorat have normally a strong natural footprint. It is a land of extremes: intense sunlight, lunar soils, steep vineyards and very little water. That naturally gives the wines concentration and depth. My role as a winemaker is not to add more power; my job is to just help unfold what is already there, finesse and drinkability, long aftertaste. You feel that something special is there; it is finely coded and reveals itself over time.
Oscar: The steep vineyards naturally produce small yields with concentrated fruit. The schist soils give structure and freshness, while the hot days and cool nights help the grapes ripen slowly and keep their balance. When people say our wines have energy and depth, I think they are really describing São João da Pesqueira, where they were born.
How would you describe your region to someone who’s never visited?
Franck: Priorat feels like a world apart. You leave the coast and suddenly find yourself surrounded by mountains, tiny villages and vineyards planted on seemingly impossible slopes. It is beautiful but also austere. Nothing comes easily here. That is precisely what makes making wine here so special. The landscape has such a strong personality that you cannot ignore it. When you taste a great Priorat, you should feel that it could not have come from anywhere else.
Oscar: The Douro is one of those places that is even more beautiful than the photos. The landscape is dramatic, with vineyards climbing impossible hillsides beside the river. Every season changes the colours of the valley, but the feeling never changes. It is peaceful, authentic, and full of history. Making wine here is special because nature is always in control. We can guide the process, but every vintage is a conversation with the landscape. As the Portuguese writer Miguel Torga famously said, "The Douro is nature taken to the extreme."
What made you fall in love with your region – and what keeps you there?
Franck: I came to wine first as a sommelier. I had the privilege of tasting many of the world's great wines, and that taught me that the wines I remember most are those with a real sense of place. When I discovered Priorat, I saw enormous potential. It had extraordinary old vines, unique soils, and a powerful identity, but I also felt there was room to explore a more elegant and refined expression of the region. That challenge fascinated me. I wanted to make wines that had the soul and intensity of Priorat but also the balance and finesse I had always looked for as a sommelier.
Oscar: I grew up here, so I don't remember the moment I fell in love with it. As a child, I played in the vineyards without thinking much about them. Only after travelling and visiting wine regions around the world did I realise how unique the Douro really is. Every time I come back home and see the river winding through the valley, I feel lucky that this is where my family makes wine, and where I go fishing.
If a friend were visiting, what are your top 3 can’t-miss experiences?
Franck: Drive through Priorat and get lost a little. Visit the small villages, walk through the vineyards, and stop somewhere overlooking the mountains at sunset. You cannot really understand the wines until you see how dramatic the landscape is. Visit Siurana. It is one of the most spectacular places in Catalonia, a tiny historic village sitting high above the cliffs and reservoir. The views are extraordinary. Have a long Catalan lunch. Find a small local restaurant, order seasonal food, grilled meat, and a bottle of local wine. Priorat is not a place to rush. The best way to understand it is around a table.
Oscar: Drive the N222 between Peso da Régua and Pinhão, stopping at the viewpoints along the way. It is one of the most beautiful wine roads in the world. Then keep going on the same road until you reach our winery in São João da Pesqueira. Take the train along the Douro River. Looking at the terraces from the water gives you a completely different perspective of the valley. Spend a relaxed afternoon at a family winery, tasting both Douro wines and Ports while enjoying a long lunch with local food. That is the best way to understand the spirit of the Douro.
