The Torelló family has been winegrowers for centuries, and as they enter the 22nd generation, their tradition shows no sign of slowing. It wasn’t until 1951 that Francisco Torelló started the production of Cava, from the Can Martí estate, which is made up of 135 hectares in the fertile region of Alt Penedès. Torelló favours traditional agriculture, prioritising quality and respect for the environment. His Cavas are true to type - made with typical Spanish grapes.
The grapes come from the vineyard area of Vinyes de Can Martí, which was one of the first areas to gain the recognised status of Cava de Paraje Calificado. The climate is typically Mediterranean & soil type is chalky/clay. Clay helps to capture and retain water, which is important when annual rainfall is low. Their wines have great structural potential and high acidity. Each vineyard is treated separately, leaving vegetation cover in the most vigorous plots to avoid excessive vegetation growth. At the time this wine was made the vineyards were in transition to organic farming certification.
Each grape variety is hand harvested and transported quickly to the winery to avoid any oxidation. Consequently, the grapes arrive in complete bunches and in perfect condition. In the winery, the grapes are sorted and each variety is pressed separately, making use of the first pressing which, with careful winemaking, results in excellent wines. Torelló has recently incorporated Inertias technology into their presses, which also protects the must from oxidation during the grape-pressing phase. Traditional method secondary fermentation and ageing take place in bottle. Before bottling the Xarel-lo base wine is aged in new Allier oak barrels. After its secondary fermentation in bottle, the wine is aged for over 40 months before release.
This wine is creamy in texture and well-balanced. On the palate there are subtle toasty notes of vanilla from the Allier oak barrels having spent time ageing on its lees.