一分鐘看西班牙Val Llach 酒莊 DOQ Priorat

Cellar Vall Llach (法雅酒莊) 創立於1990年，由加泰隆尼亞名歌手 Lluís Llach 和友人 Enric Costa創立，酒莊位於Priorat產區的Porrera村莊。

酒款包括"Vall Llach"、"Idus de Vall Llach"，以及"Embruix of Vall Llach"三款，皆於西元2000年上市。酒莊擁有平均60-90年的Cariñena (卡立農) 和Garnacha (格納西) 老藤，並且擁有Porrera村莊最優良的葡萄園，其葡萄園位於斜度85度的超侵斜坡度上。

酒莊釀酒過程完全參考 "自然動力年曆"，執行上使用地心引力法則、月圓裝瓶‧‧‧等技術。釀酒師Albert Costa為莊主Enric Costa之子，其畢業於當地的釀酒學系後前往美國加州知名酒莊─Ridege Vineyard擔任實習釀酒師，也曾前往澳洲Barossa Valley當地實習。

Cellar Vall Llach (法雅酒莊) 在國際上評價甚高，在知名酒評家Robert Parker的The Wine Advocate出版物中屢屢獲得90分以上高分，旗艦酒款Vall llach更在2000/2001/2005年份獲得96分的超高分數。

Cellar Vall Llach was founded at the beginning of the 1990s by the singer Lluís Llach and the notary Enric Costa in Porrera, one of the nine villages in the south of Catalonia that together form the Qualified Designation of Origin (D.O.Q.) Priorat.

Vall Llach, Idus de Vall Llach and Embruix of Vall Llach are the names of its three wines, and the celler -- celler is Catalan for winery -- introduced its first vintage to the market at the end of the year 2000. Since its inception, the cellar's processes and their application have been governed by rigid adherence to two guiding principles: rigour and quality.

Cellar Vall Llach is fortunate in possessing a selection of magnificent old estates -- the so-called trossos -- whose 60- to 90-year old Cariñena and Garnacha vines assure an exclusive must for its wines. The produce of these stocks is complemented by the careful purchase of grapes from farms selected for their quality from amongst the oldest and most reputable of the Porrera and Torroja areas.

In the early 90s, with the strategy of further refining its wines, Cellar Vall Llach planted a number of vineyards with varieties that serve to embellish the traditional Garnacha and Cariñena of the trossos -- principally the Merlot, the Cabernet Sauvignon and the Syrah.

A balanced combination of tradition and cutting-edge technology is strictly applied to all of the creative processes that culminate in the wine you drink: cultivation, harvesting, fermentation, maceration, pressing, ageing and bottling.