‘Agaliu’ is an old word from north-western Catalonia meaning ‘hope’, confidence in being able to make a wish come true. Our wish with this wine is to reinterpret our origins, exploring new paths with more complex productions. It is the wish to seek new expressions with a variety like the Macabeo, known for its productive capacity and subtlety, which we work with to make subtle, sophisticated wines. Agaliu therefore represents our dream of promoting this historical grape with a varietal wine, the first in the Costers del Segre Designation of Origin and one of the first in Catalonia.
We want Agaliu to prove that, with good work in the vineyard, balanced production and grapes from relatively cool zones, we can explore the Macabeo’s potential for expression in unique, smooth wines. Production in different-sized oak barrels and periodic stirring (battonage) enable us reach this purest expression of the Macabeu with a well balanced contribution of wood.
ORIGIN: Vineyards around Vallbona de les Monges in the Corb River Valley subzone of the Costers del Segre DO. Plots characterised by the drystone walls that surround the vineyards, preserving the fertility of the soil and the efficiency of the water.
SOIL: Chalky clay soil with variable levels of stoniness and depth.
CLIMATE: The climate is continental Mediterranean, with cold dry winters and hot summers tempered by the soft breeze blowing in from the sea in the evening that cools the night, particularly during ripening season. The scarce rainfall is concentrated in autumn and spring (350-450 mm yearly).
Organic farming. Manual harvest in crates of 10-12 kg.
Fermented at a controlled temperature (15-17ºC) in American and French oak barrels, with a new wood percentage always under 15% to respect the Macabeo variety traits. Aged on the lees and stirred (battonage) weekly.
2021 vintage: 14,946 bottles
Characteristics of the vintage
The 2021 vintage was close to the average of the sub-area, in contrast to the last three years, which had been more heterogeneous. The snowfall in January loaded the depth profile of the soil and this allowed the plant to reach the harvest with moderate water stress, ideal for the final quality of the fruit. A single episode of rain during the harvest allowed us to harvest in very good sanitary conditions. In terms of temperatures, it has been a year with exceptionally high peaks in June, August and September, with a usual average for the rest of the year and with cool nights during September and October, which has allowed a very balanced maturation.
Viticulture and wine processing
Certified organic dry land farming. We harvest the grapes manually and press them whole, including seeds and stems. The wine is fermented at a controlled temperature (15-17ºC) in American (80%) and French (20%) oak barrels, with a new wood percentage always under 15% to respect the Macabeo variety traits. It is aged on the lees and stirred (battonage) every week during the 3-4 month ageing period, creating a more full-bodied palate and subtly and elegantly incorporating the woody notes into the flavour of the wine.
Alcohol content: 13%
Total acidity: 3.38 g/l (sulphuric acid)
Volatile acidity: 0.35 g/l
Residual sugar: 0.4 g/l (glucose+fructose)
Total sulphites: 70 mg/l
Straw yellow colour, bright aspect. Intense nose with aromas of white fruit reminiscent of pears. Subtle and elegant, the notes of aromatic plants and the aromas of brioche stand out. On the palate it is fine and well balanced and calls to mind white fruit with good acidity that gives it depth and a long aftertaste. Pairs well with all types of rice dishes, ceviche and grilled vegetables.
2023: 91 points (2020 vintage)
2022: 91 points (2019 vintage)
2021: 91 points (2018 vintage)
2020: 91 points (2017 vintage)
Guia de Vins de Catalunya:
2021: 9,24 points (2018 vintage)
2020: 9.5 points (2018 vintage)
2019: 9.6 points (2017 vintage)
2018: 9.6 points (2016 vintage)
Silver medal (2020 vintage)
Concours Mondial de Bruxelles 2022:
Silver medal (2020 vintage)
Golden Leaf Awards 2015:
Silver medal (2014 vintage)