White wine Barrel fermented. 4 months in French oak barrels. Winery: Vall-Llach. D.O.Q. Priorat. (Catalonia) Variety: Viognier, Garnacha Blanca, Macabeo and Other White varieties.
Red wine Crianza. Winery: Vall-Llach. D.O.Q. Priorat. (Catalonia) Variety: Cabernet Sauvignon and Cariñena.
Red wine Crianza. 16 months in French oak barrels. Winery: Vall-Llach. D.O.Q. Priorat. (Catalonia) Variety: Garnacha Tinta and Cariñena.
Red wine Reserva. 16 months in French oak barrels. Winery: Vall-Llach. D.O.Q. Priorat. (Catalonia) Variety: Cabernet Sauvignon, Garnacha Tinta, Cariñena, Syrah and Merlot.
Red wine Barrel. 14 months in French oak barrels. Winery: Vall-Llach. D.O.Q. Priorat. (Catalonia) Variety: Cabernet Sauvignon, Garnacha Tinta, Cariñena, Syrah and Merlot.
D.O.: D.O.Q. Priorat
East of Priorat, a few kilometres from Coll de la Teixeta, we can find Porrera, a municipality of the historic Priorat where Celler Vall Llach was created at the beginning of the 90s. However, the first harvest of this winery took place in 1998 and their wine was launched on the market at the end of the 2000s.
The municipality of Porrera has 28.54 km² and it is extended over almost the entire valley of the Cortiella river, from Molló, bordering with Baix Camp, where the ravine of Garrantxa, a branch of the Cortiella river, starts; until its confluence with the Siurana river, where the small village of Porrera is located on the right side of the Cortiella river. The north and east sector is bordered by the mountains of Sierra de Molló. Basically the entire municipality is comprised of Paleozoic licorella, previously covered with vines, which are now quite scarce due to the phylloxera.
History of the winery
The winery is located in the most emblematic square of the village of Porrera. It is the largest and oldest private building that has always been dedicated to the production of wines. Here, Celler Vall Llach has all the necessary structures, materials and machinery to receive and make wines. The ageing room is located in an old manor house, refurbished with total respect for its history and completely restructured so that it has an environmental, aesthetic and climate balance, ideal for the stay of the wines in the butts. In this atmosphere of strange balances, the only upheaval that takes place is when, once a year, the new oak butts arrive, ready for the production and ageing of their wines. But as it happens in most of the wineries of Priorat, their most treasured heritage is the vineyard. This is why Celler Vall Llach owns a selection of old, magnificent farms called “trossos”, vineyards of Carignan and Grenache with an average age of 60 to 90 years. These vineyards ensure an exclusive must for their collections, a must that is complemented by a careful purchase of grapes from other farms selected by their quality among the oldest and most famous ones of Porrera and Torroja. These “trossos”, chosen by the age of their vines, are located in areas with the most desirable environmental, orographical, sun exposure and altitude conditions. Their slopes are astonishing to see, but they prevent any kind of mechanical tasks. These slate slopes, which are incapable of retaining the scarce rainfall, add to the conditions of century-old vines, harshly hit by the sun in a dry and hot climate. The productivity of these old vines barely reached 500 grams, and most of them are between 180 and 300 grams. Most of the harvest from the “trossos” is the raw material that defines the wines of Vall Llach.
In addition, at the beginning of the 90s, Celler Vall Llach started some new plantations that complete the “trossos” and the winery’s winemaking possibilities. These are a group of farms with a great orographical complexity, from the shallowest valleys to the highest mountains, planted with the varieties Carignan, Grenache, Cabernet Sauvignon, Merlot and Syrah. A small amount of these three last varieties are used to round the taste of their red wine Vall Llach, the winery’s flagship wine, made mostly with the production from the “trossos” of the century-old vines owned by the winery. The other part, of an extremely high quality, help define the second wine of the house, Idus de Vall Llach, which also comes from century-old vines that, in this case, are not owned by the winery. These vineyards are cultivated by traditional farmers who collaborate with the winery. But above all, these new plantations allow the production of the Embruix, a renovated and surprising wine for the deepness and concentration of its aromas and flavours, despite the young age of the plantations. In these new plantations, they also control the productivity of their plants, trying not to exceed 800-1200 grams, depending on the variety. Despite this, the possibilities of mechanisation and rationalisation of the cultivation of these new plantations allow a more adjusted marketing of these wines, regarding their value for money.
Wines from the winery Vall Llach
Vall Llach “Mas de la Rosa” Vi de Finca Qualificada is the flagship wine of Vall Llach. It is mostly made with Carignan and some Grenache from a farm located in a unique area. Tradition has given it the name of Mas de la Rosa. This farm with extreme slopes, dry slate and a reverberant insolation on the southern sector, has such unique characteristics that it allows them to make the most exclusive wine of the winery. It is achieved through the fermentation of destemmed grapes in 225- and 500-litre wooden barrels and 1000- and 2500-litre stainless steel deposits. The malolactic fermentation takes place 50% in stainless steel deposits and 50% in barrels. The wine is aged for 16months in 225- and 300-litre new wooden French oak barrels with a light and medium toasting, and fine-grain wood. This wine is deep and structured, with a magnificent concentration of aromas and powerful and original flavours that do not distort its great finesse and harmony.
Vall Llach is born from old vines of Carignan and Grenache, almost century-old and of low yield, owned by the winery. Depending on the vintage, these varieties are sometimes combined with mainly small amounts of Cabernet Sauvignon. The destemmed grapes ferment in 225- and 500-litre wooden barrels and in 1000- and 2500-litre stainless steel deposits. The malolactic fermentation takes place 50% in stainless steel deposits and 50% in barrels. The wine is then transferred to 225- and 300-litre new wooden French oak barrels with a light and medium toasting, and fine-grain wood, for 16 months. This wine is deep and structured, with a magnificent and rich concentration of aromas and powerful and original flavours that do not distort its great finesse and harmony.
Idus de Vall Llach is born from the enthusiastic collaboration between winegrowers who own “trossos” in the municipality of Porrera, which has continued to cultivate old Carignan and Grenache vineyards during very difficult years. The destemmed grapes ferment in 2.500- and 5.000-litre stainless steel deposits.The malolactic fermentation takes place 50% in stainless steel deposits and 50% in barrels. The wine is aged for 14 months in 225- and 300-litre new wooden French oak barrels with a light and medium toasting, and fine-grain wood.This is an elegant and modern wine that surprises is us with its mineral hues provided by the old Carignan, but that also balances its structure with the addition of other varieties, like Merlot, Syrah and Cabernet Sauvignon, into the coupage.The proportionate use of these varieties give it a deep complexity, both for its aromas and tastes, which are very persistent and soft.
Aigua de Llum is an atypical white wine in Priorat. Enric Costa wanted to plant, in one of the most magical and untamed placed of his lands, 2000 vines of a variety that fascinated him: the Viognier. After patiently waiting for 6 years, those vines of a fragile appearance, almost unhealthy, grew their first bunch. All those in charge of the winery were surprised, not only by its quality, but also by the unique tastes and aromas that those small bunches offered once they were turned into wine. Destiny was fickle, and when the winery decided it was time to show those results, 10 years had gone by since the foundation of Celler Vall Llach. This is how they decided that that Viognier would serve to celebrate their tenth anniversary, leading to the birth of Aigua de Llum, a collection not intended for marketing, but directly aimed at the winery’s friends and the most passionate collectors. However, this wine will always be produced in those vintages considered exceptional. The bottle was dedicated to the poet Miquel Martí i Pol for his close relationship with Celler Vall Llach. In his memory, the wine was given the name “Aigua de Llum”, taken from a fragment of his poem Solstici. This wine is made by destemming the grapes and subjecting them to a pre-fermentation maceration in stainless steel deposits for 36 hours, at a controlled temperature. Then, 50% of the Viognier ferments in new 300-litre French oak barrels and the rest in stainless steel deposits. Then, the wine is transferred to a new 300-litre French oak barrel, the same as the ones used for the fermentation, for a period of 4 months.
Embruix is mostly made of Carignan and Grenache from young plantations, of between 6 and 12 years. It is complemented with Merlot, Syrah and Cabernet Sauvignon. The malolactic fermentation takes place 50% in stainless steel deposits and 50% in barrels. Then, the wine is aged for 12 months in 225- and 300-litre third use and second use wooden French oak barrels with a light and medium toasting, and fine-grain wood. It is a very pleasant wine in the mouth, but capable of offering complex tastes and aromas.
Porrera “Vi de Vila” is born from large and old Carignan vines (85%) and Grenache, cultivated in the municipality of Porrera. Therefore, it is classified as “Vi de Vila de Porrera”. These vines from other times define the personality of this Porrera by Vall Llach. It is made with destemmed grapes that ferment in 2500- and 5000-litre stainless steel deposits. The malolactic fermentation takes places in stainless steel deposits (50%) and in barrels (50%).Then, the wine is transferred to 225- and 300-litre French oak barrels of a light and medium toasting and fine grain, and a second-use foudre, for 14 months.
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