Why it matters
The producer
Celler Viader sits in Gelida, on the edge of the Penedès limestone plateau that drains toward Sant Sadurní d'Anoia. Eduard Viader founded the estate in 2009 when he was 21, working as an agronomist and farming traditional Penedès varieties alongside Pinot Noir. The motto printed on estate materials, "El valor de ser petits" (the value of being small), is also a production decision: around 50,000 bottles a year, made entirely from estate-grown grapes in the estate's own facilities.
In 2025, Viader became the 14th member of the Corpinnat collective, a group of Penedès producers who work under stricter quality requirements than the broader Cava appellation. Every grape that enters the cellar at Viader is grown on those 10 estate hectares. Everything else, from fermentation to disgorgement, happens on-site.
Place and vineyards
Where the wines begin
The winery is located at Can Rossell de la Llena, a farmhouse in Gelida very close to the Espiells neighbourhood of Sant Sadurní d'Anoia. Sant Sadurní is the town most associated with Catalan sparkling wine; Gelida sits just outside it, on limestone soils that provide both the drainage and the mineral backbone that the Penedès has built its sparkling wine tradition around.
Corpinnat is not a geographic appellation in the usual sense but a collective of producers whose rules require estate cultivation and on-site vinification within the Penedès. For Viader, joining meant trading the broader name recognition of Cava for alignment with those stricter controls.
In the cellar
Vineyards and cellar
Viader farms 10 hectares organically, working the traditional Penedès varieties alongside Pinot Noir. The estate uses manual harvesting, whole-grape pressing, and manual stirring rather than automated gyropalettes. Riddling by hand is slower but gives the winemaker direct control over the process at each stage. All vinification takes place at Can Rossell de la Llena; the only material sourced externally is grapes from outside, which do not enter the Corpinnat wines at all.
The range uses extended lees ageing. Les Eretes rests for 24 months before disgorgement. La Llena stays under cork for at least 36 months, a longer contact period that builds a toasted, more complex character on the base Xarel·lo and Macabeo fruit.
Wines to know
The range in view
The Viader range spans five sparkling wines and moves from fresh, fruit-forward entry bottles to extended-aged complexity. Les Eretes Brut Nature is the estate's broadest wine: 65% Xarel·lo and 35% Macabeo, aged 24 months on lees, with aniseed notes and a balanced acidity that keeps the finish clean and dry.
La Llena Brut Nature sits above it in ageing terms. Kept under cork for at least 36 months, it builds toasted notes over the primary Xarel·lo character, and the palate shows a fine interplay of sweetness, acidity and bitterness that longer lees contact produces. Tres Villas is the rosado in the range, bringing fresh citrus and a taut, bright character compared to the whites. A magnum format is among the five wines the estate produces, though full details on its composition are not available.
A useful way in
A bottle to begin with
Les Eretes Brut Nature is the bottle to open first. It is 65% Xarel·lo and 35% Macabeo, aged 24 months on lees and bottled without dosage, which means the wine is fully dry and the fruit has to carry the finish on its own. The Xarel·lo gives it a mineral, slightly saline backbone; the Macabeo rounds the texture without softening the acidity. Blossom, apple, anise and a light brioche note come from the lees. The mousse is fine and the finish is long and dry. It is the wine where the estate's organic farming and its limestone site come through most directly, before the extended ageing of La Llena adds a layer of toasted complexity.