From the atlas
Celler Viader
A small Corpinnat estate in Gelida where agronomist Eduard Viader farms 10 hectares of Penedès limestone and bottles around 50,000 bottles of Xarel·lo-led sparkling wine each year.
At A Glance
| |
| Region | Catalonia, Penedès |
| Appellation | Corpinnat |
| Village | Gelida |
| Main grapes | Xarel·lo, Macabeo, Pinot Noir |
| Signature wine | Les Eretes Brut Nature |
| Defining feature | Estate-only vinification, organic farming, manual riddling and stirring |
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
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.
Soil And Site
The 10 hectares at Can Rossell de la Llena sit on Penedès limestone. In Corpinnat wines, limestone provides the structural framework that keeps Xarel·lo's acidity defined and its mineral character vivid. The traditional Penedès varieties, Xarel·lo and Macabeo in particular, have adapted over generations to these soils, producing wines where the chalky mineral quality comes through even at extended ageing periods.
Story
Eduard Viader started making sparkling wine in 2009 at 21, farming in a region where his family name had already been rooted for generations. An ancestor, Narcís Viader i Seguí, born in 1801, founded the apothecary lineage in Sant Sadurní d'Anoia, anchoring the family in the town for more than two centuries before Eduard ever planted a vine.
In 2018, Viader found Can Rossell de la Llena, an abandoned farmhouse surrounded by vineyards close to Espiells. He renovated it with sustainability as a central commitment, and it became the estate's permanent home and cellar. Seven years later, in March 2025, he took the estate out of the Cava DO and into Corpinnat, becoming the collective's 14th member. The move reflected a practical alignment with his existing approach: estate vines, estate fermentation, manual work throughout.
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
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.
In The Glass
Across the Viader range, the house character is precise and dry. Les Eretes opens with apple blossom and anise, the mousse is light and tight, and the finish is mineral and clean. The 65% Xarel·lo base gives the wine its mineral grip, while the Macabeo adds a softer fruit note. Brioche and almond paste arrive from the lees contact, and the finish carries a thread of anise that runs through the aftertaste.
La Llena is a different weight. The toasted character that comes with 36-plus months on lees gives the nose more depth, and the palate combines sweetness, dry acidity and a slight bitter edge into a more complex, less immediately fresh character. Tres Villas Rosado sits at the lighter end: citrus-forward, fresh, with a tautness that comes from the grape rather than extended ageing.
A Bottle To Understand It
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.
Anecdote
In 2018, Eduard Viader came across Can Rossell de la Llena, an abandoned farmhouse near Espiells on the edge of Gelida. The building had stood empty, but the vineyards surrounding it were still there. Viader bought the property and renovated it with sustainability as the central design principle, turning the farmhouse into the estate's permanent cellar and home. When Celler Viader joined Corpinnat in March 2025 as the collective's 14th member, the estate was making all its wines in that same restored building, from vines planted in the same fields that had surrounded it when he found it empty seven years earlier.
Final Word
Celler Viader makes dry, limestone-driven sparkling wine in Gelida from 10 estate hectares, with manual riddling and organic farming across a range that moves from 24-month lees ageing in Les Eretes to the fuller, toasted depth of La Llena at 36 months and beyond.
Sources
- https://www.corpinnat.com/en/news/news/537-corpinnat-incorporates-viader-as-the-new-member-of-the-collective
- https://spanishwinelover.com/muscandia-leaves-do-cava-and-reinvents-itself-as-viader
- https://en.ara.cat/misc/this-is-the-new-winery-that-has-decided-to-leave-the-cava-do-to-enter-corpinnat15318387.html
- https://www.grapedistrict.nl/en/viader-corpinnat-les-eretes-brut-nature
- https://spanishwinelover.com/corpinnat-grows-to-21-producers-as-stricter-controls-loom
- https://www.systembolaget.se/produkt/vin/les-eretes-7183301/
- https://carlesquerol.wordpress.com/2017/04/25/la-petjada-dels-apotecaris-de-cal-viader/
- https://www.viader.eu