Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging. It was aged in new 300L French oak barrels for a period of 14 months during which time the barrels were racked only once. The wine was left unfiltered and unfinedbefore at bottling.

100% Cariñena Total Acidity 4.9g/L, pH 3.49 Alcohol: 16%

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80° slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging. It was aged in new 300L French oak barrels for a period of 14 months during which time the barrels were racked only once. The wine was left unfiltered and unfinedbefore at bottling.

100% Cariñena Total Acidity 4.9g/L, pH 3.49 Alcohol: 16%

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80° slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging. It was aged in new 300L French oak barrels for a period of 14 months during which time the barrels were racked only once. The wine was left unfiltered and unfinedbefore at bottling.

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80° slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

Each grape that goes into making the inimitable Mas de la Rosa is manually de-stemmed and gently fermented in open-top 300 liter French oak barrels. The temperature of fermentation is controlled between 25-29ºC over 15 days, with daily manual punch-downs. A post-fermentative maceration with the skins took between 2-5 days, which was then followed by a soft press. 100% percent of the wine then went through malolactic fermentation in the same open-top barrels during December of 2012. Upon completion of the malolactic fermentation, the finished wine was transferred to closed, lay-down barrels for aging in 300L French oak barrels for a period of 14 months, during which time the barrels were racked only once. The wine was left unfiltered and unfined before being bottled in June of 2014.

Blend is 93% Cariñena, 4% Cabernet Sauvignon, and 3% Garnacha. Alcohol content 15.5 % Total tartaric acidity 4.9g/l Volatile acidity 0.90 g/l Residual sugar 0.44 g/l

Mas de la Rosa is a unique vineyard site that has an unforgiving south-facing orientation to the sun, is made up of 80°slopes, and consists of only slate rock. As irrigation is banned in Priorat, the old vines owned by Celler Vall Llach are forced to dig deep in search of water, leading to an incredibly low production of 300 grams/vine. Thus, it takes seven vines to make one bottle of this inimitable wine.

2010 started cold with a long winter characterized by snowfall and rain. By March, these factors meant that bud-break was good (a little bit late) and vines grew well in their initial stage. There was plenty of water during the spring months. By mid-June, the grapes were starting to flower and there was abundant foliage. Despite the rainfall, the grapes were very healthy thanks mainly to the moderate temperatures and regular windy days. July was one of the most constant months in comparison to previous years, with veraison starting in most of the varieties by the end of the month. August meant the grapes continued to ripen, despite being quite cool, with the exception of the last week of the month. These higher temperatures continued into the first fortnight of September when the heat and considerable sunlight exposure meant the grapes ripened well. Autumn began with warm temperatures during the day, cooler nights and some rain, whilst in October the weather turned decidedly autumnal. In terms of phenolic ripening, all varieties maintained a week and a half difference compared to other years (starting from bud burst). Grapes ripened slowly due to the contrast between daytime and night-time temperatures. Grapes tended to remain very healthy and the harvest had finished by the second week of November. To sum up, the 2010 vintage was generally quiet, the grapes evolved at an even pace and temperatures tended to be lower than other years.

Fermentation of the destemmed grape in 225 and 500 litre wooden barriques and 1,000 and 2,500 litre stainless steel tanks. 3 days of cold pre-fermentation maceration, 17-19 days of fermentation at a temperature limited to between 25 and 29 ºC with daily pigeage and gentle remontage. 12 days of post-fermentation maceration, followed by gentle pressing. Malolactic fermentation, 50% in stainless steel tanks and 50% in barrique. The wine was transferred to 225 and 300 litre barriques of light- and medium-toasted fine-grained new French oak. The wine was moved once during the aging period of 16 months.

Blend is 90% Cariñena, 10% Cabernet Sauvignon.

Alcohol Content: 15.5 %

Total Tartaric Acidity: 5.1g/l

Volatile Acidity: 0.85 g/l

Residual Sugar: 1.83 g/l

This vineyard plot, made up of impossibly steep slopes, with its severe llicorella soil and an unforgiving south-facing aspect, is so unusual that it has given us our most exclusive wine.