Anima Mundi 'Gres' Penedes 2023

Press 4 Mix/White • July 2024 Direct Press Selection

Agustí Torello Roca founded Anima Mundi in 2015 with this guiding principle: through keen observation of the land, one is able to display the true expression of grape and place. In addition to Anima Mundi, Agustí is the head winemaker for his family's winery AT Roca, which focuses on terroir-driven champagne-method sparkling wines within the newly formed D.O. Classic Penedès. Anima Mundi, however, is a dream realized by Agustí outside of Spain’s appellation designations, and he is the lone driver of this project in a small corner of the family’s winery and vineyards, planted near the 11th century Benedictine monastery of Sant Sebastià dels Gorgs.

To Agustí, wine is more than a beverage, and each bottle expresses the anima mundi, rooted in these Penedès vineyards.
 
The vineyards are in the Costers d’Ordal and have extremely calcareous soils due to the influence of the nearby Garraf Massif. The area is located between Sant Sadurni d’Anoia (where their winery is currently located) and Vilafranca del Penedès. Above the ancient monastery, the landscape is a tapestry of mixed and varied soils and different microclimates along eroded valleys created by the many streams and rivers flowing west from the sheltering, calcareous Garraf Massif and the Mediterranean Sea.
 
Intent on displaying the true essence of these particular microclimates of Penedès, Agustí works without any additions (including sulfur) or interventions in the winery; he uses clay anfora, concrete and used French oak barrels for fermentations and aging; and the finished wines are not fined or filtered. All fruit for this project comes from their certified organic estate vineyards, as Agustí believes that lively wines can only come from lively soils. 

'Gres' is from vineyards of Xarel-lo planted between 1956 and 1974 in Sant Sebastià dels Gorgs in the Alt Penedès. The soils are highly calcareous, but feature a remarkable amount of sandstone as well, and are cultivated according to organic and biodynamic principles. The grapes are hand harvested, then 1/3 are direct pressed and fermented and aged in 500L used French oak barrels; 1/3 are direct pressed into clay amphorae; and 1/3 ferment on the skins for 14 days and are aged in stainless steel. All three parts rest for 6 months on their lees before blending and bottling. No sulfur is used during the process, and there is no fining or filtration. Ben Fletcher/José Pastor

Tasting notes: A super fresh wine with lemon, sea breeze, and beautiful floral overtones. Dazzling and delicious; ethereal and sublime. Jonathan Kemp