The wine was transferred to 225 and 300 litre second wine barrels of light- and medium-toasted fine grained new French oak. The wine was moved once during the ageing period of 14 months.  

3.57 pH 15.0% alcohol by volume

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 18th and 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.’

Upon entry into the winery: In order to ensure optimum grape quality, all vineyard blocks and all varieties are manually harvested and vinified separately. Vinification: After de-stemming, alcoholic fermentation takes place between 25-29 ºC in 2,500L and 5,000L stainless steel tanks over 17 days, with daily manual punch-downs. Post-fermentative maceration lasts 5 days, and is followed by a soft press, after which 50% of the wine goes through ML in stainless steel tank and 50% in barrel. Aging: Aged in fine grain, 225- and 300-liter second-year French oak barrels with a light toast for a total time of 14 months. Bottling: May 2019  

Blend is 90% Cariñena, 10% Garnacha 5.2 g/l (0.52%) total acidity 3.55 pH 15.0% alcohol by volume

The old vines that make up this wine are located in areas with enviable conditions due to their picturesque surroundings, hours of sunshine and elevation above sea level.  The incredibly rocky slopes are impressive to the eye, and prevent any kind of mechanical farming, mandating an intimate and exclusive relationship with the wine grower. Celler Vall Llach counts on the enthusiastic collaboration of growers that own trossos, or fine old vineyard blocks, who during some very difficult years, continued to cultivate the traditional Cariñena and Garnacha grape varieties. Selected each year from the best old vineyard blocks that surround the emblematic village of Porrera, these ancient vines  define the character of Idus de Vall Llach.  A slow, manual harvest took place between September 15th and October 21st, where some of the best naturally-concentrated fruit found growing on the eastern side of Priorat was collected for making this singular wine.

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.’

Upon entry into the winery: In order to ensure optimum grape quality, all vineyard blocks and all varieties are manually harvested and vinified separately. Vinification: After de-stemming, alcoholic fermentation takes place between 25-29 ºC in 2,500L and 5,000L stainless steel tanks over 17 days, with daily manual punch-downs. Post-fermentative maceration lasts 12 days, and is followed by a soft press, after which 50% of the wine goes through ML in tank and 50% in barrel. Aging: Aged in fine grain, 225- and 300-liter third and fourth-year French oak barrels with a light toast for a total time of 14 months. Bottling: March 2017  

Blend is 90% Cariñena, 10% Garnacha 5.2 g/l (0.52%) total acidity 3.55 pH 15.0% alcohol by volume

The old vines that make up this wine are located in areas with enviable conditions due to their picturesque surroundings, hours of sunshine and elevation above sea level.  The incredibly rocky slopes are impressive to the eye, and prevent any kind of mechanical farming, mandating an intimate and exclusive relationship with the wine grower. Celler Vall Llach counts on the enthusiastic collaboration of growers that own trossos, or fine old vineyard blocks, who during some very difficult years, continued to cultivate the traditional Cariñena and Garnacha grape varieties. Selected each year from the best old vineyard blocks that surround the emblematic village of Porrera, these ancient vines  define the character of Idus de Vall Llach.  A slow, manual harvest took place between September 15th and October 28th, where some of the best naturally-concentrated fruit found growing on the eastern side of Priorat was collected for making this singular wine.

Albert Costa characterized the 2015 vintage as having a moderate winter with a small amount (around 10 cm) of snowfall in the middle of February. The beginning of spring was less rainy that usual, with slightly warmer temperatures than in previous years.  A rainy end of spring/beginning of summer provided the vineyards with a substantial amount of underground water, allowing the vines to face another hot and dry summer, as is typically found during the summer months in Priorat. Harvest was said to have proceeded in a ‘calm’ fashion and overall, the 2015 vintage was said to produce grapes of very good quality.

A pre-fermentation cold maceration took place for three days before alcoholic fermentation began. De-stemmed grapes were fermented in 2,500 and 5,000 liter stainless steel tanks between 25-29ºC over 17 days, with soft, daily manual punch-downs.  In order to ensure optimum grape quality, all vineyard blocks were harvested and vinified separately, with over 90 different micro-fermentations performed.  Post-fermentative maceration lasted 5 days, followed by a soft press.  Fifty percent of the wine then went through malolactic fermentation in tank and 50% in barrel, before it was aged in fine grain, 225 and 300 liter first- and second-year French oak barrels with a light toast.  The barrels were racked once during the total aging time of 14 months and the wine was bottled in March of 2017.  

Blend is 64% Cariñena, 36% Garnacha 4.9 g/l (0.49%) total acidity 3.60 pH 15.5% alcohol by volume

The old vines that make up this wine are located in areas with enviable conditions due to their picturesque surroundings, hours of sunshine and elevation above sea level.  The incredibly rocky slopes are impressive to the eye, and prevent any kind of mechanical farming, mandating an intimate and exclusive relationship with the wine grower. Celler Vall Llach counts on the enthusiastic collaboration of growers that own trossos, or fine old vineyard blocks, who during some very difficult years, continued to cultivate the traditional Cariñena and Garnacha grape varieties. Selected each year from the best old vineyard blocks that surround the emblematic village of Porrera, these ancient vines  define the character of Idus de Vall Llach.  A slow, manual harvest took place between September 15th and October 28th, where some of the best naturally-concentrated fruit found growing on the eastern side of Priorat was collected for making this singular wine.