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Staff Pick

Mata i Coloma "Cupada No. 20" Cava Brut Nature Reserva - 2016

Item # 33510 750mL
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Grape Variety

Tasting Notes

This Cava, modeled after grower Champagne, is outstanding. Tended with care and aged on its lees for 24 months, the wine pushes its country's sparkling potential. Elegant feminine style with powerful mineral backbone and racy acidity.

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Staff Pick Notes

Looking for the perfect cava for your holiday celebrations? Look no further than the Pere Mata i Coloma Cava Brut Nature Reserva. A vintage dry sparkling wine from Catalunya, this blend of traditional cava grapes Xarello, Macabeu and Parellada spends no less than two years on the lees. It has a depth and complexity rarely seen in cavas, yet is, according to winemaker Pere Mata "simple enough to drink with reckless abandon." Perky citrus and white floral notes dance across the tongue with this bubbly, while subtle bread and yeast add an undercurrent of structure.

- KS

Astor's Glossary of Terms


Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the...

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Dry, delicious Cava is an excellent Champagne alternative. The best examples are aged on the lees (the spent yeast cells used in fermentation) and show complexity to rival that of the best Champagnes.


Growing primarily in the northeastern region of Catalonia, Xarel-lo is most famous for its role in the production of the Spanish sparkling wine known as Cava (along with Macabeo and Parellada). Xarel-lo is occasionally bottled on its own as a deliciously crisp still wine, frequently filled with notes of stone fruits and herbs.


An internationally popular cocktail made with tequila, lime juice, and orange liqueur. Its origin has never been definitively proven, but it was invented sometime between 1930 and 1950, probably in Mexico.