Vall Llach Mas de la Rosa

• Vintage: 2019, Excellent
• Type: Red Unfortified still wines
• Capacity: 0, 75 L.
• Alcohol content: 15, 5º

• Winery: Celler Vall-llach
• Country: Spain
• D.O: D.O.Q. Priorat
• Varieties: Cabernet Sauvignon, Carinyena / Mazuelo, Merlot
• Allergens: Contains sulfites

Colour

Clean, clear and bright. Cherry color with garnet reflections. Very high layer intensity. Very nice to see.

AROMA:

On the nose it is the expressiveness of the terroir. Sincere, frank and direct, since it is presented with great intensity and complexity, as it could not be otherwise. Olfactory tour of the family of black fruit, which then transports us to the most balsamic and spicy part, and where mineral touches end up reigning.

TASTE:

Entry into the mouth with the same complexity and intensity as that presented on the nose, but which is followed by surprising freshness. Warm and certainly velvety tannins cross the palate holding hands with a lively and fresh acidity, where it ends in the mouth with very good depth and a sublime balance.

A wine so identity, with character, personality and from the earth, is perfectly married to our gastronomy; Fricandó, Tripe, Butifarra with beans, Canned snails, Carving, and Aranesa pot.

The Mas de la Rosa estate is distinguished by its impossible slate slopes and a reverberating insolation. These characteristics allow it to deliver the most exclusive wine from the winery. Deep and structured, it makes its magnificent concentration manifest in a rich network of powerful and original aromas and flavors that do not avoid finesse and harmony. It is a Priorat in capital letters, a magnificent choice to pay tribute to yourself.

VINIFICATION:

Fermentation of the de-stemmed grapes in wooden barrels of 225 and 500 liters and stainless steel tanks of 1000 and 2500 liters of capacity. Pre-fermentative cold maceration for 3 days, fermentation at a controlled temperature between 25 and 29ºC for 17-19 days with daily punching and soft pumping over. 12-day post-fermentation maceration followed by light pressing. Malolactic fermentation takes place 50% in stainless steel tanks and 50% in barrels.

The wine goes into new French oak wooden barrels with light and medium toast and fine grain. A transfer is made during the aging of 16 months.

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