Cava Agusti Torello Mata

Spain

Agusti Torello Mata belongs to the four per cent of Cava producers who only work with the
grapes from their estate vineyards.

Only the first run juice is used for the Cava. After fermentation, a long and patient aging
process makes possible the miracle of transforming grapes into this complex and unique
Cava. Producing only Reserva and Gran Reserva wines with extensive cellar aging before
release, these Cavas are the expression of a grape, a territory and a vintage.

The wines are rich and complex, with a fine, consistent bead of elegant bubbles and layers
of nuanced flavours that are the hallmark of the most memorable sparkling wines. They
are a symphony of tastes and sensations, an illustration of the authenticity of hand-crafted
artisanal wines.

Wines

Agusti Torello Mata Brut Reserva · Profile

Light straw colour with green hues. Slow-evolving fine and persistent bubbles with good bead formation. In the nose clean and very fruity with an apple touch and caramel notes against a mint and balmy background of fresh herbs. The finish is elegant and balanced, fruity and fresh with ripe apple and syrup notes.

SKU 755666

Agusti Torello Mata Brut Reserva · Pairing

Ideal as an aperitif. Goes well with fish, seafood cream soup, white meat, goat cheese, and desserts.

Agusti Torello Mata Kripta · Profile

Vintage after vintage, consistently chosen as Spain’s and one of the world’s top sparkling wines. At the very minimum aged for 48 months under cork, but usually about 60 months before being disgorged.¬†Straw colour with golden hues. Slow-evolving, fine and persistent bubbles. In the nose clean and bright. Sweet aroma with creamy notes of ripe fruit and vanilla; slightly toasted with a balmy smoked background and good complexity.¬†Fine and elegant first taste with perfectly integrated bubbles. Pleasant evolution with a silky froth against a vanilla, ripe fruit, toasted and truffle background.

SKU 755681

Agusti Torello Mata Kripta · Pairing

Ideal with any type of food due to its structure and ageing: caviar, smoked food, fish in sauce, meat, foie-gras and cured cheese.