Cava Reserva, Agustí Torelló Mata
Staff Pick

Cava Reserva, Agustí Torelló Mata - 2019

Item # 27013 750mL

Pretty and complex with pear and flowers on the nose, this delightful, dry sparkling wine balances the primacy of fruit with layers of light caramel and warm herbs. Fresh apple acidity ties it all together. An ideal Champagne substitute, a silky texture goes well for crab bisque, poached chicken or goat cheeses. Also just fine as an apertif on its own.

$21.99/ Single Bottle
$263.88 $250.69/ Case of 12
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Staff Pick Notes

Agusti Torello gained his wine making experience by starting to work in his uncle's cellar at the age of 14. To achieve high quality, he searches grapes from different spots in the area of Sant Sadurni in the Penedes from vines that are at least 30 years old.. He ages his wines for a minimum of two years. Trying to be faithful to the roots of his land, instead of using Chardonnay and Pinot Noir, the traditional grapes used in Champagne, he only uses the typical indigenous grapes used here: Macabeo, Parellada and Xarel-lo. The results are amazing. On the nose you can notice apple and herbal notes. In the palate the wine is dry with a very pleasant toast, brioche finish. Drink it by itself or pair it with grilled fish!


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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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 most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

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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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