D.O. Penedès (Catalonia)
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D.O. Penedès (Catalonia)
D.O. Penedès (Catalonia)
D.O. Penedès (Catalonia)
This project was created by Agustí Torelló Sibill when in 2012 he completely left the family company, Agustí Torelló Mata, founded by his father. With his sons, Jordi and Agustí Torelló Roca, he started a new oenological project linked to the lands of Penedès, but also with a small nod towards the Montsant.
AT Roca is a project that was carefully planned. Father and son wanted to be true to themselves to create respectful wines that reflected the territory and the native varieties, with a cared-for oenology but with little intervention, and always with organic viticulture. They selected the vines, discussed things with the viticulturist, and established certain complicity to offer a quality product under the principles of honesty, commitment and experience. They have also taken this same philosophy to the Montsant, where the land is even more expressive. The varieties here also transmit everything they feel and go through.
History of the winery
Although the winery was founded in 2012, it was not until 2014 when their first wines were launched on the market. Currently, AT Roca makes still wines under D.O. Penedés and D.O. Montsant, as well as sparkling wines under D.O. Penedès under the classification Clàssic Penedès.
The vinification is carried out at the winery of Can Bonastre, in Masquefa, an old country house from the 16th century. Here, At Roca presses, ferments and vinifies each one of the plots separately. Once the coupages have been performed, the second fermentation process and the ageing take place in Sant Sadurní d’Anoia, in the new wineries or cavas.
Historically and by inheritance, it has always been the vines that choose the viticulturists. However, in the case of AT Roca, based on their experience and their knowledge of the territory, it was the Torelló who chose the lands and the varieties used in their viticulture. This, and the vital complicity of their viticulturists, allow them to make wines that express all the character of the landscape. At AT Roca they work with different vineyards, all of them planted with old vines and in the highest areas of the region of Penedès.
This way, the terroirs where they cultivate the AT Roca vines are located in three different areas of Penedès. This is why they all present very different characteristics. In the highest area of l’Ordal, in the mountain range of Massís del Garraf, this winery has the farms of La Ginestera, L’Esparter and Vinya dels Fòssils, planted with Maccabeu 54 years ago and located at 440 metres of altitude. In the central area of Penedès, in Conca del Foix, we can find La Plana de l’Urpi, at 220 metres of altitude. Here are the 42-year-old plots of Xarello, and in La Llacuna, at 700 metres of altitude we can find the farms of La Barbera and La Margera, where they cultivate Parellada.
At AT Roca they are aware that people are an essential part of their project. Therefore, they work closely with eight families of viticulturists to make wines that are the expression of the territory and of the people who live there. They cultivate the vineyards to achieve the maximum concentration and expression of the different terroirs. They manually harvest and select the best grapes from each vine and carry out a sustainable organic viticulture. With this field work they seek the harmony between plant and nature. Therefore, they treat the vines with respect, using organic viticulture principles. They believe that the native varieties they cultivate are a distinctive and essential factor that make up the landscape of Penedès, beyond the viticulture heritage from their ancestors. This way, their duty is to enhance the viticulture heritage of the region, making their wines exclusively with Maccabeu, Xarello, Parellada, Monastrell, Grenache and Malvasia from Sitges.
At the winery they also carry out precision oenology with the best technology. However, their experience and knowledge of each variety allows them to harvest at the optimal ripening and balance point. From this moment, the personalised vinification of each plot is the base for their carefully planned coupages. This enables them to respect the features and richness of nuances provided by each microlandscape. Their wines ferment in stainless steel deposits and in French oak barrels of different capacities. They also work with clay amphorae that allow them to extract the singularities and the personality of each of their wines.
Wines from AT Roca
Below is the list of wines made by the winery AT Roca:
- D.O. Penedès
AT Roca Reserva Barrica is a Clàssic Penedès varietal wine made 100% with Maccabeu from the organic vineyard Esparter, located at 340 metres of altitude in the area of Costers de l’Ordal. 40% of the must ferments and rests for 7 months in new 500-litre French oak barrels. Then, it ages a minimum of 30 months in stacks (rimas). The first olfactory impression is clean and fresh, intense and complex. Then, the white fruit stands out on a complex and elegant background of brioche and spices, with notes of vanilla, cream and elegant smoked notes. In the mouth, it has a fresh and elegant attack. A balanced acidity, very mineral, creamy with fine bubbles. Ample, creamy and sweet. In the mouth, the aromas of white fruit blend with the aromas of bakery and toast. All in all, it is an elegant wine, sweet and complex. It shows all the finesse, character and complexity of the Maccabeu of the subarea of Costers de l’Ordal, in Penedès.
AT Roca Brut Reserva is made with 52% of Maccabeu from Ordal, from the farm Canta Llops located at 420 metres, 25% of Xarello from Conca del Foix, in Plana de l’Urpí located at 220 metres, and 20% of Parellada from La Llacuna, from the farm La Ginestera located at 725 metres. This wine is aged for a minimum of 18 months in stacks (rimas). On the nose, it is clean, honest and elegant, with prevailing fruity aromas, with notes of Reinette apple, pear and fennel on a background of bakery. On the mouth, it is very fruity. It is fine and elegant, with very well integrated bubbles, balanced, with maturity. Dry and tasty, fresh, elegant and persistent.
AT Roca Rosado Reserva is a Clàssic Penedès made with 40% Monastrell from Ordal, from the farm Finca Els Fòssils located at 225 metres, 10% of Grenache from Conca del Foix, from the farm Finca Plana de l’Urpí located at 220 metres, and 50% of Maccabeu from Ordal. This wine is aged for a minimum of 18 months in stacks (rimas). On the nose, it is clean, honest and elegant, with prevailing aromas of fresh red fruit, mainly strawberries, on a background of white fruit. In the mouth, it is fruity, fresh and with a great acidity. Fine and elegant, with very well integrated bubbles. Balanced, lively, soft and fresh, as well as elegant and persistent.
AT Roca “Xarel·lo” is a white varietal wine from Ordal, from the farm Finca Casa Llarga located at 425 metres. It is aged for 8 months on its lees, 70% in 500-litre barrels and 30% in clay pots. On the nose, it is intense, elegant and honest, with aromas of green fruit and aniseed notes, on a background of bakery with light smoky notes. In the mouth, it is fresh, with a very well combined acidity. It is powerful, elegant and creamy. In its evolution, the aromas of fresh fruit on notes of brioche and fresh butter stand out, on light smoky notes. In the mouth, it is long and persistent.
AT Roca “Floral” is made with 65% of Maccabeu from Conca de l’Anoia and 35% of Malvasia from Sitges, from Marina de Garraf. On the nose, it is clean, honest, with intense aromas of orange blossom and vineyard peach on a mineral background. Very balanced in the mouth, with a slightly sweet and fresh attack and a marked acidity that gives it nervo and freshness. On the mid-palate it is ample, creamy and tasty, in perfect harmony with the fruity aromas. The floral notes of orange blossom, fresh fruit and the saline notes stand out once again.
AT Roca “Cop de Cor” is a varietal wine of Maccabeu that comes from Conca de l’Anoia, Vinya Novelles, at 222 metres of altitude. On the nose, it is fresh and fruity, with a prevailing aroma of green apple and apricot, on a spicy and toasted background of vanilla and brioche. In the mouth, it has nervo, but it is pleasant, with a good acidity. It is full and vigorous, very structured, with the aromas of the ageing, of a slightly smoky vanilla. A long aftertaste with a light fresh bitterness that blends with the spicy notes.
- D.O. Montsant
AT Roca “Sileo”, which means “to start again” in Latin, is made with 80% Grenache and 20% Carignan (Samsó). The fermentation takes place in 300-litre French oak barrels, where it remains for 4 more months on its lees. On the nose, it is clean and honest, with aromas of red and black fruit, strawberries and blackberries, on a spicy background of vanilla and coconut, with light smoky notes. In the mouth, it is fresh, glyceric, with sweet and well integrated tannins, in harmony with the alcohol. Powerful, elegant and expressive. The red fruit blends with the notes of fine wood.