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Great moments require great cava companions, and this Agustí Torelló Mata Brut Gran Reserva 2010 is a worthy candidate. Made by Agustí Torelló Mata its origins are in the Catalan wine region, Penedès, and it's the result of Agustí Torelló's longstanding work. Fuelled by passion and love for the art of making cava with his own brand, you can taste the same high quality in all of his sparkling wines. They are cavas with soul just like this Agustí Torelló Mata Brut Gran Reserva 2010 with the elegance of only few.
Technical sheet
Elaboration of Agustí Torelló Mata Brut Gran Reserva 2010
Agustí Torelló Mata Brut Gran Reserva 2010 (Macabeo, Parellada and Xarel·lo)
TASTING NOTES OF 2010 Agustí Torelló Mata Brut Gran Reserva:
- View: Straw yellow with golden reflexes, fine bubbles, persistent and fine crown.
- Nose: Elegant complexity, good intensity. Balanced aromatic expression with cooked fruit (especially apples), toast and subtle creamy and balsamic notes.
- Mouth: Dry and smooth, fresh attack. Harmoniously integrated carbon, very nice, stewed fruit with notes of oak, vanilla and outstanding nuances of pastry. Long and lingering finish, hints of nuts and a pleasant aftertaste of toasted notes.
APPELLATION: Cava.
VINEYARD: Agustí Torelló Mata
GRAPES: Macabeo, Xarel.lo, Parellada.
TEMPERATURE: 6-7°C.
ALCOHOL CONTENT: 12%
How to serve
Consumption temp.
6-7ºC
The Winery
Agustí Torelló Mata
In Agusti Torello Mata we have one goal: preparing the cava at its best. Our cellars are creations that leave work, enthusiasm and passion of an entire family.
More about the WineryReviews of Agustí Torelló Mata Brut Gran Reserva 2010
Niispero, cocoa, fennel, powerful, fleshy, bitter. 90 points
- View: straw yellow and golden hues.
- Nose: balanced aromatic expression with cooked fruit (especially apples), toast and subtle creamy balsamic.
- Mouth: Tasty and elegant creaminess. Dry and oily while fresh step. Integrated carbon perfectly fine, very comfortable to melt, stewed fruit.
APPELLATION: Cava.
VINEYARD: Agustí Torelló Mata
GRAPES: Macabeo.
PAIRING: smoky, rice stews, poultry, boullabaise, feathered game, foie, Iberian ham, seafood sauce, baked white fish, desserts nuts, aged cheeses and risotto.
TEMPERATURE: 7-9 °C.
ALCOHOL CONTENT: 12%