The oak in the nose of the 2015 Agaliu is a lot less noticeable than in past vintages. This is a barrel-fermented Macabeo that matured for four months in barrel. It has notes of pollen and white flowers, slightly balsamic and with that spicy touch. The palate is quite straightforward, with clean flavors, some peach coming through, making it very pleasant. 10,787 numbered bottles produced.

The 2013 Agaliu is a barrel-fermented Macabeo with some sawdust aromas intermixed with white fruit, quite representative of a barrel-aged Macabeo. Pale and young offering a fresh, approachable profile and some sour sweet flavors, it finishes with plenty of balsamic and creamy notes. An honest, barrel-fermented Macabeo (Viura).

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.