Tradicional Brut Nature and Oriol Balaguer chocolates box

Torelló Tradicional Brut Nature

Varieties: 36% Macabeu, 34% Xarel·lo and 30% Parellada.

Production: The bunches arrive whole at the cellar and, before passing all the grapes over the selection table, a separate soft pressing is done of each variety. We use the Inertys technology in our presses which protects the juice from oxidation during the pressing phase. In winter we do the assemblage of the different varieties, the bottling and afterwards the second fermentation in the bottle.

Aging: A minimum of 50 months in the bottle. Every year there is poignettage (shaking the bottle), which causes the yeasts to mix again with the wine. In this way the sparkling wine is enriched in aromas and flavors. It is a Brut Nature without the addition of sugars. The date of disgorging is indicated on the back label.

Tasting note: Yellow straw color. Clean, transparent, fine and constant bubbles with rosary formation. In the nose the pear stands out as white fruit on a well-marked note of pastry, white flower, pastry cream, candied fruit. Fresh and delicate mouth entry. Presence of fresh herbs, white flowers stand out with notes of brioche and cream making a very pleasant end of mouth. Powerful, flavorful, good acidity, fine bead, bread dough, excellent on-the-lees fruit expression, almond, good balance and length.

Oriol Balaguer

Oriol Balaguer is a renowned pastry chef from Barcelona. He studied at the Pastry Guild School of Barcelona and worked in some of the best pastry shops in Spain and Belgium. For seven years, he was part of Ferran Adrià’s team.

In 2003, he took a major step forward in his professional career and created his own brand. With a vision inspired by architecture and design culture, Oriol Balaguer crafts a refined pastry gastronomy that pursues precise artisanal techniques and perfect flavour balance.

Awards received:

• Best Artisan Panettone in Spain 2017
• Best Artisan Butter Croissant in Spain 2014
• Best Pastry Chef in Spain 2008
• Professional of the Year 2006
• Best Gastronomic Website in Spain 2005
• Best Pastry Chef of Catalonia 2003
• Best Dessert in the World 2001: 8 Chocolate Textures
• Best Pastry Book in the World 2000: El Libro de los Postres
• Best Restaurant Pastry Chef in Spain 1997
• Best Dessert in Spain 1997
• Millor Mestre Artesà Pastisser Español 1993.