Anima Mundi
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It is rare to meet a young winemaker as thoughtful and intentional as Agustí Torello Roca. A 3rd generation producer, he descends from Cava house Agustí Torello Mata (now called Kripta), an innovator in the Cava appellation. His father Agustí Torello Sibil is his business partner in Corpinnat house AT Roca and one of the most respected, trailblazing winemakers in the Penedès in his own right. This collective knowledge & experience has informed Agustí’s approach to his personal project Anima Mundi, which translates as “soul of the world,” a nod to wine’s archetypal powers and connection to all that is living and sentient. Despite the lofty concept, Agustí is supremely humble and grounded in his work, with very clear ideas of how to get from point A to point B, conceiving of and producing wines, expressive of place with exceptional clarity working with a resolutely low intervention approach. 
Why all this fuss in the Penedès, a region that can easily hang its hat on Champagne method wines and call it a day? The easiest response is the more one delves into this region of limestone-laden mar y muntanya (ocean and mountain) the more one learns its history, grape varieties, and variations in soil types and terroirs; the more apparent it is that this area has so much more to give to the world of wine than just the método tradicional wines that put it on the map. Agustí knows the soil he touches every day in his vineyard is special, and the native grapes Macabeo and Xarel-lo speak of this place like no other. The resultant wines – whether still or sparkling – should show the depth and complexity of the soils of the Costers d’Ordal, and demand a diversity of winemaking expressions.
Agustí isn’t alone in this pursuit of authenticity, but he is certainly one of the Penedès’ most visionary winemakers. Since the inaugural 2017 vintage Anima Mundi wines have spoken for themselves – a range of Petillant Naturel (método ancestral) wines that rival their Champagne method counterparts for their elegant bubbles, mineral flavors and racy acidity; and still wines that speak of the tension of sun and soil. For bubbles there are the fresh blanc and rosat ancestral cuvées released in the spring some months after the vintage. These are produced with second run juice and meant to show the varietal and soil character of the area in a straight-forward easy drinking style. Heading up the ladder is their Cami dels Xops produced from old vine Xarel-lo and Macabeo, originally produced with a shorter aging time, now getting 18 months on the lees in bottle since they joined Corpinnat in October 2025. Their top-tier ancestral method wine is Noguer Baix, produced from north facing Macabeo planted in 1974 on loamy calcareous soils that shows the saline, umami character of the underlying earth the vines are grown on. This wine is fermented in barrels and receives the longest lees aging of their ancestral method wines. For their still wines, Gres is pure Xarel-lo and (while fairly priced) shows the seriousness of the terroir. Both Cantallops (Xarel-lo) and Pells (Macabeo) are their top still bottlings. While Xarel-lo may be the featured player of the Penedès and justifiably gets the most attention of their classic white grapes, Macabeo is more than just the understudy, giving peachy, lemony, deeply mineral wines that Agustí loves from the Costers d’Ordal.

The Wines
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Pet-Nat Blanco is a blend of Macabeu, Xarel-lo and Malvasía de Sitges from a mix of parcels planted between 1990 and 2022 in clay/calcareous soils at 210-285m elevation in Sant Sebastià de Gorgs. The grapes were hand-harvested and direct-pressed whole cluster into stainless steel tanks to co-ferment, then bottled unfined, unfiltered and without added SO2 before primary fermentation completely finished (with about 16g/L sugar) in the métode ancestral style.

Pet-Nat Rosat is a blend of Macabeu, Xarel-lo and Garnatxa Negra from a mix of parcels planted between 1990 and 2022 in clay/calcareous soils at 210-285m elevation in Sant Sebastià de Gorgs. The grapes were hand-harvested and the white grapes were direct-pressed whole cluster into stainless steel tanks while the red grapes were destemmed and skin-macerated for 24 hours. The juice then co-fermented in tank and was bottled unfined, unfiltered and without added SO2 before primary fermentation completely finished (with about 16g/L sugar) in the métode ancestral style.
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Cami dels Xops is a blend of Macabeu and Xarel-lo from two adjoining parcels. The grapes are wild yeast fermented in stainless steel tanks and old 225L French oak barrels, and bottled before primary fermentation has completely finished (with about 20g/L sugar) in the métode ancestral style.

Noguer Baix is from a single, north-facing Macabeu vineyard of the same name, planted in 1974. The grapes are fermented in 500L used French oak barrels using natural yeasts, and bottled before primary fermentation has completely finished (with about 20g/L residual sugar) in the métode ancestral style. The wine ages on the lees in bottle for at least a year prior to release.

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 were harvested by hand and pressed whole cluster, then fermented and aged in two parts: half in 500L used French Oak barrels and half in stainless steel tanks. After 8 months of aging on the lees, the wine was blended and bottled without fining or filtering and with only a tiny amount of added SO2.

Pells is 100% Macabeu from a single, northeast-facing vineyard named “Vinya de la Caseta,” planted in 1969. The grapes are spontaneously fermented in two parts: one part is directly pressed and into a used 225L French oak barrel and the other is fermented and raised in a  600L clay amphora with around 90 days on the skins. After racking, the wine ages for 6 months without any stirring. 

Cantallops is 100% Xarel-lo from a single, north-facing 0.98ha vineyard of the same name planted in 1955 at 320m elevation on limestone soils in the Costers d’Ordal. The grapes are destemmed and spontaneously fermented and aged on fine lees 70% in used 500L French oak barrels and 30% in ovoid concrete tanks. After 8 months the finished wine is bottled without fining, filtration or SO2 addition. ​

Location

General Info

  • Founded: 2015
  • Region: Catalonia
  • Appellation: Alt Penedès
  • Village: Sant Sebastià dels Gorgs
  • Elevation: ​180-260 meters
  • Climate: Mediterranean
  • Soils: ​Clay-calcareous
  • Vineyard Land: 18 hectares
  • Farming: Biodynamic
  • Grower: Agusti Torello Roca

The Cellar

Gallery