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|Appellation/Sub-Region||Cava Reserva DO|
|Grapes||Macabeo, Xarel-lo, Parellada, Monastrell|
|Vineyard/Cellar Practices||Organically Grown|
In Penedès, an area chockablock with giant Cava houses that source fruit from myriad growers, winemaker Pere Mata is a bit of an anomaly. Working with just five hectares (about 12 acres) of organically grown estate vines in Sant Sadurní d’Anoia, the unofficial capital of Cava, Pere produces minuscule amounts of high-quality sparklers often compared to Grower Champagne. He exhibits a high attention to detail in the cellar, dogmatically committed to indigenous yeasts and using only free run juice, embracing vintage variation, avoiding dosage and aging all wines a minimum of 24 months. Aged almost 30 months on the lees, this rosé Cava offers a depth of character, with elegant aromas of toasted nuts, rose petals and fleshy golden apples that lead into a palate of dehydrated strawberries delivered on a fine and persistent mousse. Organically grown.