{"id":11664,"date":"2023-04-21T11:22:21","date_gmt":"2023-04-21T11:22:21","guid":{"rendered":"https:\/\/torello.com\/producte\/gran-torello-grans-anyades-brut-nature-2013\/"},"modified":"2026-03-25T15:47:21","modified_gmt":"2026-03-25T14:47:21","slug":"gran-torello-grandes-anadas-brut-nature-2014","status":"publish","type":"product","link":"https:\/\/torello.com\/en\/producto\/gran-torello-grandes-anadas-brut-nature-2014\/","title":{"rendered":"Gran Torell\u00f3 Grandes A\u00f1adas Brut Nature 2014"},"content":{"rendered":"

A corpinnat with great expression of maturity and complexity.<\/em><\/strong><\/h3>\n

Grape Varieties<\/span><\/strong><\/h4>\n

57% Xarel\u00b7lo, 25% Macabeu and 18% Parellada, from our vines in Can Mart\u00ed<\/p>\n

Production <\/strong><\/span><\/h4>\n

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 that takes place with natural cork.<\/p>\n

Ageing <\/strong><\/span><\/h4>\n

More than 120 months on the lees. Every year we do the poignettage<\/em> (agitation of the bottle), which makes that the yeasts mix again with the wine. Due to that, the sparkling wine is being enriched in aromas and flavors. Manual clarification in pupitres.<\/em> Disgorging without sugar addition.<\/p>\n

Presentation<\/strong><\/span><\/h4>\n

75cl | Magnum<\/p>\n

Alcoholic degree<\/strong><\/span><\/h4>\n

12\u00ba<\/p>\n

Lu\u00eds Guti\u00e9rrez – Robert Parker – The Wine Advocate – Tasting note<\/span><\/h4>\n

The 2014 Gran Torell\u00f3 Brut Nature \u201cGrandes A\u00f1adas\u201d was produced with 57% Xarel.lo, 25% Macabeo and 18% Parellada from their estate. It aged in bottle with lees and is closed with a cork stopper. It\u2019s toasty and yeasty with notes of freshly baked brioche with a Mediterranean core of aromatic herbs and flowers. It\u2019s aging slowly and gaining complexity. The bubbles are abundant but small and integrated, and the finish is long and dry, with a bitter twist. 3,080 bottles and 359 magnums produced. It was disgorged in October 2024, 10 years after the harvest. Link to the Luis Guti\u00e9rrez tasting note published in Robert Parker – The Wine Advocate<\/a>.<\/em><\/p>\n

Awards<\/span><\/h4>\n