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Celler Vall Llach was founded in the early 1990s and the first harvest was in 1998. The estate has some very old vines and also sources grapes from the villages of Porrera and Torroja. Yields are very low (around 280 g/cep). This wine represents a total of 20,000 bt produced. The vines that produce Embruix are all young vines, except for the carignan.
Fermentation in stainless steel tanks (destemmed and crushed grapes) with punching down for 14 days followed by a post-fermentation maceration of 12 days. Half of the wine undergoes maolactic fermentation in vats and half in barrels. Half of the wine is aged in vats and the other half in 225 and 300l barrels (2nd and 3rd wine wood) for 14 months.
Suggestions for accompaniment
Lamb shoulder confit • Eggplant moussaka • Rack of farmhouse pork.
The wines of
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