The only white produced at Vall Llach, the 2014 Aigua de Llum, is mainly Viognier complemented with other local grapes, some 15% Garnacha Blanca and 5% made up of Picapoll, Macabeo, Moscatel and Escanyavella. This is not a shy white, as it packs 15.5% alcohol, with low-ish acidity and a round and lush mouthfeel. Half of the Viognier fermented in new 300-liter French oak barrels and the rest in stainless steel, like the other varieties, which were later transferred to new 225-liter barriques where the wines aged for some four months. This is often my favorite wine from the winery, as it's the more drinkable one. Only 986 bottles were filled in June 2015.
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