Year 2008 D.O Cava Penedès Tradition and modernity. 100% Macabeo fermented in stainless steel and in the barrel. Contrast and forcefulness. Pale straw-like yellow with greenish relections. Fine and abundant bubbles with a good formation of tear drops.
Agustí Torelló Mata - Gran Reserva Barrica. Macabeu 100%. DO Penedes
40% of the basic wine is fermented and aged for 8 months in French oak barrels.
Cava with a minimum ageing of 30 months.
Macabeu 100% from Penedès.
Alcohol content: 12% vol.
Total acidity (tartaric): 6.4 g/l.
Sugar: 0.50 g/l.
Dry extract: 16.90 g/l.
Appearance: Ligth straw colour with green hues. Fine and abundant bubbles with well-developed bead.
Aroma: Intense green apple notes with a delicate, balmy, toasted and spicy touch produced by the barrel.
Finish: Dry and glyceric flavour with dense and creamy froth. The freshness of the fruit and the balmy notes stands out against a toasted and vanilla background.
Food pairing: Ideal as an aperitif at any time. Goes well with Iberian ham, seafood, fish in sauce, risottos, poultry, smoked food, foie-gras, white and red meat and semi-cured cheese.
Serve at 6 to 7 °C
Limited production with numbered bottles.
We print the date of desgorgement on each label of our bottles. It shows the date when the bottle has finished its aging process. It is our guarantee and commitment to quality.
- Vineyard Information:
We only use the oldest vines from the best Penedès sub-areas to make our cava.
Old vines, with their deep roots, produce grapes enriched with the character of the terroir where the roots are nourished by the spring rains that, year after year, guarantee the production and quality of the harvest.
To make our cava we only use grapes from vines that are at least 30 years old.
We personally manage each vine during the year, its fertilization, pruning, treatments and maturing and impose a strict limitation on the production of each vine. We manually select: vine by vine, stock by stock, grape by grape.
Selection, quality concentration and balance of the grapes are the basis for the beginning of vinification.