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Appellation of origin
Cava
Grape type
macabeo, xarel-lo, parellada
Country
España
Format
75.00
Alcoholic grade
11.5
Store
Agustí Torrelló Mata
Appellation of origin
Cava
Grape type
macabeo, xarel-lo, parellada
Country
España
Format
75.00
Alcoholic grade
11.5
Store
Agustí Torrelló Mata
Agustí Torelló Mata Reserva Brut is a cava made by Agustí Torelló Mata, a winery that founded Torelló when it was introduced
Agustí Torelló Mata Reserva Brut organic and vegan is made in the region of Valls d'Anoia-Foix, in the Comtats de Barcelona, and is produced with a blend of typical varieties: 45% Macabeo, 25% Xarel-lo and 30% Parellada. Each variety is harvested by hand and vinified independently on the property, using plant-based fining agents that give it vegan certification. Using yeasts selected from the plots themselves prior to harvest, each grape is fermented for 28 days at a controlled temperature of 16 °C to bring out the unique expression of the soil of origin.
After vinification, this cava is aged on its lees in the bottle for 3 years in the semi-darkness of the cellars at a constant temperature of 17 °C, which adds complexity and depth to its aromatic profile. The disgorgement process marks the end of the aging process, when the lees are removed and the final cork is placed, leaving the cava ready for consumption.
This cava stands out for its freshness and lightness in the mouth, offering a vibrant bouquet of aromas that evoke green apple, peach and nectarine. Its balanced acidity and smooth texture make it an ideal companion for appetizers, salads, first courses and fruit-based desserts, bringing freshness and an elegant touch to any occasion.
Agustí Torelló Mata Reserva Brut is a cava made by Agustí Torelló Mata, a winery that founded Torelló when it was introduced
Agustí Torelló Mata Reserva Brut organic and vegan is made in the region of Valls d'Anoia-Foix, in the Comtats de Barcelona, and is produced with a blend of typical varieties: 45% Macabeo, 25% Xarel-lo and 30% Parellada. Each variety is harvested by hand and vinified independently on the property, using plant-based fining agents that give it vegan certification. Using yeasts selected from the plots themselves prior to harvest, each grape is fermented for 28 days at a controlled temperature of 16 °C to bring out the unique expression of the soil of origin.
After vinification, this cava is aged on its lees in the bottle for 3 years in the semi-darkness of the cellars at a constant temperature of 17 °C, which adds complexity and depth to its aromatic profile. The disgorgement process marks the end of the aging process, when the lees are removed and the final cork is placed, leaving the cava ready for consumption.
This cava stands out for its freshness and lightness in the mouth, offering a vibrant bouquet of aromas that evoke green apple, peach and nectarine. Its balanced acidity and smooth texture make it an ideal companion for appetizers, salads, first courses and fruit-based desserts, bringing freshness and an elegant touch to any occasion.
