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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.
The grapes are destemmed, crushed and vinified in stainless steel tanks. Maolactic fermentation and maturation in 300 and 225 litre barrels for 18 months. Production volume for this cuvée: just under 6000 bt.
Suggestions for accompaniment
Stuffed suckling pig - Oven-lacquered duck - Duck confit.
The wines of
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