Upon entry into the winery: Grapes are manually de-stemmed and a pre-fermentative maceration takes place for 36 hours under controlled temperature conditions. Vinification: 50% of the fruit is fermented in 300 liter oak barrels; the rest is fermented in small, stainless steel tanks. Fermentation takes place between 12 and 15 ºC, over 25-60 days with a daily stirring of the lees. Aging: After fermentation the wine is aged in 300 liter French oak barrels for a total of four months. Bottling: April 2022

Enric Costa, co-founder of Celler Vall Llach had a dream: to plant Viognier, a variety that enchanted him, in one of the wildest and most magical parts of Priorat. A man of enviable patience, Enric had to wait a full six years until his single vineyard of Viognier finally bore fruit. The same vines that years earlier had appeared fragile and almost sickly, had finally proven their worth. The entire team at Celler Vall Llach was taken aback, not only by the quality of the grapes once vinified, but also by the unique aromas and flavors that Viognier produces when grown on the rocky hillsides of Priorat. THE SINGLE VINEYARD
Vineyard name: Mas del Porrerà Elevation: 1,700 feet
Slope: 70%
Size: 1.61 acres
Number of vines planted: 2,000 Production per vine: 800 grams Vineyard planted: 1998

Varietal: 100% Viognier
Alcohol: 15.5%
TA: 4.1 g/l (0.41%)
pH: 3.30 pH

The 2017 vintage in DOQ Priorat turned out to be a balance between climatic extremes. Rainfall above average at the beginning of the growing season and spring was then answered by very hot temperatures following verasion and the lack of rain during July and August. The early ripening that resulted was moderated during the month of September, though, when light rains, dry wind from the north and a significant drop in temperatures favored a slower and more balanced maturity of the grapes’ concentration, which had been quickly accelerated during the hotter months.Harvest started early, in the second half of September and was finished between October 18thand 21st.Overall, it can be said that the 2017 vintage in DOQ Priorat produced healthy and exceptional grapes, and wines that are very pure and direct aromatically, described by winemaker Albert Costa as ‘mature, structured wines that are concentrated and elegant and with good acidity…characteristics that are all ideal for long bottle aging.’

First released when the winery celebrated its 10-year anniversary, the wine’s name Aigua de Llum (meaning “water from light”) is an excerpt from the poem written by the famous Catalan poet Miquel Martí i Pol entitled “Solstici”. A wine lovingly dedicated to this incredibly intimate and talented poet, Aigua de Llum is produced in extremely limited quantities and only in the vintages the winery deems exceptional. Upon entry into the winery: Grapes are manually de-stemmed and a pre-fermentative maceration takes place for 36 hours under controlled temperature conditions. Vinification: 50% of the fruit is fermented in 300 liter oak barrels; the rest is fermented in small, stainless steel tanks. Fermentation takes place between 12 and 15 ºC, over 25-60 days with a daily stirring of the lees. Aging: After fermentation the wine is aged in 225 and 300 liter French oak barrels for a total of four months. Bottling: September 2018

THE SINGLE VINEYARD Vineyard name: Mas del Porrerà Elevation: 1,700 feet Slope: 70% Size: 1.61 acres Number of vines planted: 2,000 Production per vine: 800 grams Vineyard planted: 1998

100% Viognier 4.1 g/l (0.41%) total acidity 3.30 pH 15.5% alcohol by volume

The 2016 vintage in Priorat was considered to be exceptional due to the lack of rain, beautifully moderate temperatures and the presence of dry air during key moments of the cycle of the vine. The year was marked by a dry winter, a rainy early spring and a rather cool and dry summer/early fall. While temperatures began to rise a few weeks following verasion, which accelerated the concentration of grape sugars, the heightened maturation was slowed down during the month of October, when moderate rains favored a slower and more balanced end of maturity. Harvest was delayed a full 3-8 days later than usual, ending on the 4th of November, with perfectly healthy and non-desiccated clusters. Overall it can be said that the 2016 vintage in Priorat exhibited an excellent extended maturation, which winemaker Albert Costa said gave rise to ‘mature, structured wines that are concentrated and elegant and with good acidity…characteristics that are all ideal for long bottle aging.’

First released when the winery celebrated its 10-year anniversary, the wine’s name Aigua de Llum (meaning “water from light”) is an excerpt from the poem written by the famous Catalan poet Miquel Martí i Pol entitled “Solstici”. A wine lovingly dedicated to this incredibly intimate and talented poet, Aigua de Llum is produced in extremely limited quantities and only in the vintages the winery deems exceptional. Upon entry into the winery: Grapes are manually de-stemmed and a pre-fermentative maceration takes place for 36 hours under controlled temperature conditions. Vinification: 50% of the fruit is fermented in 300 liter oak barrels; the rest is fermented in small, stainless steel tanks. Fermentation takes place between 12 and 15 ºC, over 25-60 days with a daily stirring of the lees. Aging: After fermentation the wine is aged in 225 and 300 liter French oak barrels for a total of four months. Bottling: May 2017

THE SINGLE VINEYARD Vineyard name: Mas del Porrerà Elevation: 1,700 feet Slope: 70% Size: 1.61 acres Number of vines planted: 2,000 Production per vine: 800 grams Vineyard planted: 1998

100% Viognier 4.9 g/l (0.49%) total acidity 3.30 pH 14.0% alcohol by volume