Profound and structured, this wine's magnificent concentration manifests itself in a rich weave of potent and sultry aromas and flavors without losing subtlety or harmony.

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.

Celler Vall Llach’s flagship wine, one of very few Vi de Finca Qualificadas that has been certified in Spain, is a single-vineyard wine of great quantified quality. The wine is made solely from fruit that clings to one incredibly rocky hillside outside of Porrera, Priorat, in a beautiful setting that has earned the wine its poetic name of: Mas de la Rosa or Rose’s Farmhouse.

TASTING NOTES Profound and structured, this wine's magnificent concentration manifests itself in a rich weave of potent and sultry aromas and flavors without losing subtlety or harmony.

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.