Winery Agusti Torello MataCava Reserva Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cava Reserva Brut from the Winery Agusti Torello Mata
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cava Reserva Brut of Winery Agusti Torello Mata in the region of Cava is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Cava Reserva Brut of Winery Agusti Torello Mata in the region of Cava often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of tropical, citrus or smoke.
Food and wine pairings with Cava Reserva Brut
Pairings that work perfectly with Cava Reserva Brut
Original food and wine pairings with Cava Reserva Brut
The Cava Reserva Brut of Winery Agusti Torello Mata matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of parillade of fish and seafood, christmas boots in knacki or quick fish parmentier.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cava Reserva Brut from Winery Agusti Torello Mata are 2016, 2010, 2009, 2007 and 2015.
Informations about the Winery Agusti Torello Mata
The Winery Agusti Torello Mata is one of of the world's greatest estates. It offers 28 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
