Even the 2011 Gran Reserva Barrica Brut Nature feels very similar to the other 2011s, and the effect of the part of the Macabeo being fermented in new French oak barrels for six months is almost unnoticeable. The bubbles are quite strong and there's high acidity. 35,200 bottles produced.

Of the three 2010 sparkling wines I got from Agustí Torelló (four if you count the one produced with the bayanus yeasts), the 2010 Brut Nature Gran Reserva Barrica is the only one matured in barrel. This year the differences are so subtle and the wood is so integrated with the yeasty aromas that I could hardly tell them apart, despite this one being only Xarello, which has higher acidity that you notice in the palate (other than the differences in the dosage).

The 2008 Brut Nature Gran Reserva Barrica, made from 100% Macabeu, was partially barrel-fermented and then spent 8 months in barrel on the lees with batonnage. It is a creamy, rich, dense offering with expressive mineral and white fruit aromas and flavors. It will match especially well with risotto. Agusti Torello Mata has a reputation as one of Spain’s foremost Cava producers and my visit in January 2011 did nothing to disprove it. The stated goal is “to make Cava with soul” working with only the traditional grapes. All of the fruit utilized is at least 30 years of age. Approximately 20% of the production is exported to a total of 31 countries. Importer: Casa Ventura Imports, Bellingham, WA; tel. (360) 303 1760

Focused and firm, with a lightly smoky undertow and flavors of apple, almond-tinged sherry, anise and kumquat. Fresh finish. Drink now.??–AN??Region: Spain / Cava Select to Add