Kripta Brut Nature Cava Gran Reserva, Torello Mata - 2011
Item # 16820
750mL
You Save 5%
$599.76
$569.77/ Case of 6
Tasting Notes
From vines that are 70 years old, each bottle is hand-riddled & disgorged and spends 48 months on the lees. Full of crisp green apple and nutmeg notes with balanced acidity, this masterpiece of a sparkling wine yields a creamy palate, silky with a complex finish of grilled toast and truffle. As versatile as Champagne, consider smoked meats and fish, American Sturgeon caviar or scrambled eggs with truffle suitable partners.
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About the Producer
Sant Sadurní d’Anoia
Penedès, Spain
Agustí Torelló Mata broke from his family’s traditional occupations of tailors and musicians to create Spain’s unique sparkling wine, Cava. He set up his own winery exclusively to craft Cava in 1950 and set up the first laboratory devoted to wine analysis in 1953. Due to his enthusiasm and vision of the viticulture industry, he soon became a reference point...
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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.
Along with Macabeo and Xarel-lo, this is one of the three grapes that make up the traditional Cava blend. Occasionally blended with better-known varieties (e.g. Sauvignon Blanc) in delightful still whites, Parellada yields light and firmly acidic wines with pleasing floral aromas.
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