Agusti Torello Mata
Penedès, Spain
Agustí Torelló Mata
Agusti Torello gained his first experience of winemaking at the age of 14, while he was working in his uncle’s cellar. That was in 1949, and since then Torelló has been fashioning traditional Cavas at his winery in Sant Sadurni d’Anoia in the Penedès. Mata, the son of a tailor and musician, created the estate with the goal of making the best Cava in the zone. In order to achieve the complexity they seek, Torelló Mata makes Cava with grapes from a variety of districts throughout the zone and age the wines for a minimum of two years. Torelló Mata uses only fruit from vines that are a minimum of 30 years old. They have expanded their estate’s holdings to 35ha of organic vineyards and also buy fruit from growers with whom they’ve been working with for more than 25 years. Their range of Cavas includes dry and very dry, low dosage styles, focusing solely on the indigenous varieties of the area. While their neighbors may have been tempted to include ever increasing quantities of Chardonnay and Pinot Noir (permitted under the D.O guidelines) this winery prefers to craft regionally expressive Cava that reflects the unique terroir of Penedès. Today winemaking duties are carried out by son Alex Torelló Mata (pictured).
Our Selections
Agusti Torello Mata XIC Xarel-lo 2023
In addition to bubbles, Agusti Torello Mata also makes a light and bright, 100% Xarel-lo from all organic, estate fruit. This playful wine was fermented in stainless steel tanks and aged on the lees for six months before bottling. Light citrus and peach notes on the nose with a medium body and fresh, racy acidity. This is a wine that overdelivers for the price. Certified Organic. Only 11.5% alcohol. Cork closure.
Food pairing: Excellent as aperitif, by the glass, but also with seafood, fish and light dishes.
Agusti Torello Mata Cava Rosat Trepat Reserva 2021
From 30 year old organic Trepat vines from the Ubac Estate in St Joan de Mediona, located 800m high with clay and slate soils that allow for great concentration. The vineyards are maintained with vegetable coverings to maintain a humidity and sponginess of the soil, thus establishing a natural balance of the vine. No chemical pesticides or fungicides.
The grapes are macerated on the skins for eight hours to extract the must and ensure an excellent raw material. The fermentation took place over 28 days in stainless steel tanks at a controlled temperature of 16ºC. Clarification with bentonite making it suitable for Vegans. The the second fermentation takes place in the bottle and aged at least 24 month The wine was disgorged in April of 2022. 11% Alc., 6 grams dosage.
Brilliant pink/red in appearance with aromatic notes of strawberry, ripe plum and raspberry, typical of the Trepat grape. The palate is well-integrated, creamy and bright. This is a Cava with character and elegance.
11.5% Alc | 8 g/l RS | 5.78 acidity
Agusti Torello Mata Cava Brut Reserva 2019
A blend of 45% Macabeu, 30% Parellada and 25% Xarel-lo, the vintage-dated 2019 Brut Reserva was disgorged in August of 2023, having spent 3.5 years on the lees. The resulting wine is an excellent example of what Cava can be. The nose is clean and fruity with hints of apple, caramel and fresh herbs. The palate is elegant and balanced with well-integrated bubbles and excellent balance. Four grams dosage, 6 g/l acidity and only 11.5% alcohol. Yum!
Each variety was fermented separately and blended before the secondary fermentation in bottle. 2019 was noteworthy for being a cooler vintage with higher acidity.
Food pairing: Ideal as an aperitif. Goes well with fish, soup, white meat, goat cheese and desserts. .
Agusti Torello Mata Cava Brut Nature Gran Reserva 2017
The 2016 Gran Reserva Cava is a stunning wine; a blend of 45% Macabeu, 35% Parellada, and 20% Xarel-lo, all from vines with more than 50 years of age. This non-dosage (meaning no added sugar) wine has a bright golden color with green hues and slow-evolving fine bubbles. The aroma has notes of apple, quince, and almonds; the palate is fresh and tense with good weight, while the finish is persistent and racy. This is a beautiful wine. No dosage. 6 g/l acidity. Disgorged in August, 2023, after six years (!) on the lees.
Food pairing:: As an aperitif. Also goes well with Iberian ham, cold cuts, seafood, fish and meat in sauce, rice, poultry, meat and semi-cured cheese.
Alcohol content: 11,5% vol.
Total acidity (tartaric): 6 g/l.
Agusti Torello Mata Cava KRIPTA Brut Nature Gran Reserva 2015
The flagship, prestige cuvee from Agusti Torello Mata, bottled in a distinct, amphora-shaped bottle. A blend of 45%, Macabeu, 35% Parellada, and 20% Xarel·lo from old vines. Each bottle is hand-riddled and disgorged and spends a staggering 96 months on the lees.
1978 was the first vintage crated by Agusti Torello Mata. The Kripta comes from three specific sites. The Macabeu, planted in 1962, comes from the Vicari vineyard in Sant Pau d’Ordal, a plot of gravel and limestone at 239m in elevation. The Xarel-lo, planted in 1974, comes from Mercader vineyard in St Sadurní d'Anoia, a classic clay-limestone vineyard (argilo-calcaire) at 162m in elevation. The Parellada, planted in 1969, comes from the La Lola plot in St. Joan de Mediona, a terrain of slate and siliceous sand at 650m in elevation. The vineyards are organic with no chemical pesticides or herbicides. Harvest is done manually.
Elevage: Fermentation takes place in stainless steel tanks at a controlled temperature of 16ºC. Each variety is vinified separately after the harvest. Clarification is done with bentonite. After blending, a second fermentation (methode champenoise) takes place in the bottle. As mentioned above, the wine is and aged on the lees for at least 96 months. The aging is done exclusively with natural, double disc cork stopper, sustainable material and necessary to preserve the original sense of long aging. The disgorgement is done manually, bottle by bottle, thus making an exhaustive control to ensure the highest possible quality. Each bottle has the precise date of disgorgement. 14,498 bottles.
Description: Pale yellow with golden highlights. Fine and persistent bubbles, with slow evolution. The aroma features creamy notes, ripe fruit, vanilla and soft toasty nuances and a slight balsamic note. Fine and elegant on the palate with a soft, silky texture and a background of vanilla, ripe fruit, toast and truffle. Very long and complex finish. Due to its structure and aging it is ideal to accompany rich foods: caviar, fish, meat, foie gras and semi-cured cheese. Serve at 7ºC.
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