Focussing on quality over quantity, Celler Vall Llach has firmly embraced a small-is beautiful ethos of microproduction for its vineyards and "trossos".
Consistent with this philosophy, the celler has imposed a ceiling on production and growth in order never to lose the personal and thorough supervision exerted over each stage of the process of wine making.
All this, and the unique character of Priorat allow us to offer you wines that Vall Llach hopes you will find fascinating and exclusive
To the East of Priorat (Southern Catalunya), few kilometers from Coll Teixeta, we find Porrera, a historical Priorat municipality where Celler Vall Llach was created.
The township takes up 28,54 km² and spreads along the valley of the Cortiella River, which flows across the territory from East to West and finally runs into the Siurana River. The northern and western sectors are limited for La Serra del Molló. Practically the whole territory is covered with vineyards.
After the depopulation of La Garrantxa, Porrera is the only populated centre in the municipality.
You can arrive from Falset by T-740; from Reus by first taking N-420 (to Coll Teixeta) and later by TP-7041; from Cornudella de Montsant by taking C-242 (until Venta d'en Pubill) and then by TP-7402 to Porrera.
Porrera is a farming town but only a 40% of the land is cultivated. The rest are waste lands covered with brushwood and forests. The chief crops are vine, almond and hazelnut trees. There are some unused beads of lead and baryta and also some fountains of ferrous water.
The farming co-operative was founded in 1932.
Along the centuries Porrera earned itself the reputatio of 'the most rebellious city in Catalunya' but, History has also proved that the village has always fought for liberty.
Despite the continuous wars and fights that destroyed the village, Porrera has built and rebuilt its buildings and kept its noble and proud appearance. The sumptuous buildings, the wide streets and the rivers evoke its glorious past.
The most remarkable building in the Neoclassical parish church of Sant Joan Evangelista built between 1763 and 1711.
Visitors should not miss the hermitage of Sant Antoni Abad built in 1610 on top of a craggy hill, and also the route along the sundials spread all over the village.
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Filippino Elio Barolo Riserva is made from 100 percent Nebbiolo.
This 100% Nebbiolo offers a fruity, floral and spicy bouquet of red roses, raspberry, cinnamon and cocoa. It is generous, enveloping and elegant in the mouth, yet intense and full-bodied.
The grapes undergo a soft crushing and destemming leading to a clear must. This must ferments in steel tanks at a controlled temperature of 26°C and macerates for 20-25 days. After racking, the wine undergoes a lengthy maturation in oak barrels, which is continued with a lengthy bottle-ageing. Bottle-ageing confers the wine’s final character, at which time the wine is sent to market and from there to consumer tables.
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil.
Open pergola Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.
Review:
Brilliant emerald straw color. Aromas and flavors of brazil nuts, creme fraiche, and kiwi and starfruit with a silky, lively, dry-yet-fruity light-to-medium body and an effortless, engaging, medium-length watermelon, yellow apple, and clementine finish. A delicious, artfully balanced soave with a great range of fruit flavors. 91 Point Beverage Tasting Institue