The 2011 Agaliu is produced with Macabeo fermented in American and French oak barrels where the wine aged for four months with batonnage. The nose is quite oaky, with the strong imprint from the American wood leaving notes of vanilla and smoke, which are intermixed with aromas of apples, pears and fennel. The palate is medium-bodied, with creamy flavors, good acidity and freshness. A good barrel-fermented Macabeo. Drink now-2017.
L’Olivera is a Cooperative in Costers del Segre.
No American importer.
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