My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Net weight:
Origin and elaboration:
This cava comes from the Agustí Torelló Mata winery, located in Sant Sadurní d'Anoia, in Penedès. It is part of the Celler Kripta range and stands out for being a Brut Nature —without the addition of sugar— and vegan, as no animal products are used in its production. It is organic and maintains the fermentation separate for each variety, respecting the pure expression of the grape and the terroir.
Coupage and aging:
It is made with a coupage of Macabeo, Xarel·lo, and Parellada, fermented with selected yeasts. The second fermentation is carried out in the bottle, following the traditional method, and has an aging of 24 months on lees at a constant temperature, which provides finesse and complexity.
Tasting notes:
Appearance: Pale yellow color with attractive golden reflections and fine, very persistent bubbles.
Nose: Subtle and elegant aromas of candied white fruit —apple, pear— nuanced with floral notes and a delicate touch of pastry.
Palate: Fresh and creamy entry, with balanced acidity and lively bubbles. The finish is long and smooth, with hints of toast, nuts, and mineral nuances.
Pairing:
Perfect for appetizers, grilled seafood, baked white fish, seafood rice dishes, salads, corn, and light desserts. Its elegance makes it ideal for celebrations, cocktails, or as an everyday cava for those who value authenticity.
Net weight:
Origin and elaboration:
This cava comes from the Agustí Torelló Mata winery, located in Sant Sadurní d'Anoia, in Penedès. It is part of the Celler Kripta range and stands out for being a Brut Nature —without the addition of sugar— and vegan, as no animal products are used in its production. It is organic and maintains the fermentation separate for each variety, respecting the pure expression of the grape and the terroir.
Coupage and aging:
It is made with a coupage of Macabeo, Xarel·lo, and Parellada, fermented with selected yeasts. The second fermentation is carried out in the bottle, following the traditional method, and has an aging of 24 months on lees at a constant temperature, which provides finesse and complexity.
Tasting notes:
Appearance: Pale yellow color with attractive golden reflections and fine, very persistent bubbles.
Nose: Subtle and elegant aromas of candied white fruit —apple, pear— nuanced with floral notes and a delicate touch of pastry.
Palate: Fresh and creamy entry, with balanced acidity and lively bubbles. The finish is long and smooth, with hints of toast, nuts, and mineral nuances.
Pairing:
Perfect for appetizers, grilled seafood, baked white fish, seafood rice dishes, salads, corn, and light desserts. Its elegance makes it ideal for celebrations, cocktails, or as an everyday cava for those who value authenticity.
