Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 1 to 8 years from vintage.
vintage1 yrs8 yrs10 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: green apple, fennel, wild herb, fresh almond

Palate: saline minerality, creamy mousse, fine bead, Mediterranean herb finish

Xarel-lo-led indigenous trio Brut Nature Corpinnat from dry-farmed organic vineyards at the historic Monastery of Sant Sebastia dels Gorgs. 30 months on lees; green apple, fennel and wild-herb register.

What it pairs with

  • Pa amb tomaquet Find pa amb tomaquet on TableJourney →
    Catalan tomato-bread aperitif; the wine's saline drive lifts olive oil and tomato.
  • Grilled white fish
    Saline minerality and Mediterranean herb register match grilled fish with herbs.
  • Iberian ham Find iberian ham on TableJourney →
    The wine's herb register and almond complexity echo Bellota-aged ham's salty-sweet finish.
  • Aged Manchego
    Lees-toast almond complexity matches aged sheep's-milk cheese.

History

AT Roca's volume Reserva Brut Nature, 30 months on lees from dry-farmed organic vineyards near the historic Sant Sebastia dels Gorgs monastery. Founded in 2013 by Agusti Torello Sibill (son of the Agusti Torello of Kripta/Agusti Torello Mata); joined Corpinnat in 2024.

  1. 2013: AT Roca founded by Agusti Torello Sibill
  2. 2023: Brand-new winery inaugurated at Sant Sebastia dels Gorgs
  3. 2024: AT Roca joined Corpinnat

Facts

Producer
AT Roca · visiting guide
Grapes
Xarel-lo (60%), Macabeo (25%), Parellada (15%)
Classification
Corpinnat
Oak
Stainless steel; minimum 30 months on lees in bottle
ABV
11.5%
Price
EUR 16 to 24 at retail
Drinking window
1-8 from vintage
First vintage
2013
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Reserva Brut Nature

What does AT Roca Reserva taste like?

Green apple, fennel, wild herb and fresh almond on the nose; saline minerality, creamy mousse, fine bead and a Mediterranean herb finish on the palate. Medium-bodied with high acidity and a long elegant finish.

When should I drink AT Roca Reserva?

Drink between 1 and 8 years from vintage. The 30-month lees ageing delivers good autolytic depth; the Brut Nature dry edge and dry-farmed character give clean, persistent fruit.

What grapes are in AT Roca Reserva?

The three indigenous Cava varieties from dry-farmed organic vineyards near Sant Sebastia dels Gorgs: 60 percent Xarel-lo, 25 percent Macabeo and 15 percent Parellada. Brut Nature aged 30 months on lees.

What food pairs with AT Roca Reserva?

Pa amb tomaquet, grilled white fish, Iberian ham and aged Manchego. The Brut Nature dry edge and Mediterranean herb register handle Catalan tapas and seafood cleanly.

Tags

dry high acid macabeo medium body medium term mood elegant mood refreshing occasion aperitivo occasion dinner party old world organic pairs with aged cheese pairs with aperitif pairs with charcuterie pairs with shellfish pairs with white fish parellada price trade up sparkling traditional value pick vegan xarel lo

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