Agustí Torelló Mata Rosat Trepat

Agustí Torelló Mata Rosat Trepat
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Agustí Torelló Mata Rosat Trepat
Cava Reserva. 18 months in bottle.

Available vintages of Agustí Torelló Mata Rosat Trepat

  • Agustí Torelló Mata Rosat Trepat 2013
    6x
    11,45 €/u
    12,05 IVA inc.

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  • Agustí Torelló Mata Rosat Trepat 2013
    12,05 IVA inc.
    6x
    11,45 €/u
    Units
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  • Agustí Torelló Mata Rosat Trepat 3/8 2012
    Last! 9 Bottles!
    7,25 IVA inc.

    -10% 8,10 €

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  • Agustí Torelló Mata Rosat Trepat 3/8 2012
    -10% 8,10 €
    7,25 IVA inc.
    Last! 9 Bottles!
    Units
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Characteristics of Agustí Torelló Mata Rosat Trepat

Agusti Torello Mata Rosat Trepat is a pink cava from Cava by Agustí Torelló Mata. This is a varietal Trepat.

Agusti Torello Mata Rosat Trepat is a cava with much personality. It aged in bottle for at least 18 months and went through all the processes marked by the traditional production of cava.

Agusti Torello Mata Rosat Trepat is a wine cellar that has achieved great international recognition. This is a brut with only 7g/l of residual sugar.

Agustí Torelló Mata cavas are the product of work and passion of a whole family. The winery has the best vineyards in the Penedes and works year after year so that their products reach perfection.

Alcohol: 11.5%
Serve at 7ºC
Pairing
Soupy rice, Fruit-based desserts, Seafood in sauce, Aperitif, Fish rices, White fish in sauce, Grilled seafood, White meat, Cold meat

Tasting notes Agustí Torelló Mata Rosat Trepat

Sight Clean and sparkling pink cherry. Fine bubbles. Nose Notes of wild red fruits and floral notes of rose petals on a background of mint. Medium intensity. Taste Nice and cool. Displays a brisk and great persistence.
Sight Clean and bright. A pretty cherry pink colour with lively violet hues. Medium-intensity. Fine and persistent bubbles form a dense crown around the glass. Nose Fresh and honest. Fresh forest fruits prevail on a mint background. Taste Nice attack. Well-integrated, rich and dense fizziness. As it develops the varietal character shows. Fresh and complex, fleshy yet light, with red forest fruits standing out, especially strawberry.
Sight Clean and very bright soft cherry colour. Thin bubbles. Nose It shows medium intensity aromas, in which the notes of wild red fruits stand out along with some flower scents (rose petals) on a background of mint. Taste It shows a pleasant attack. A fresh cava, with a light mid palate and a well integrated fizziness. Average finish with a nice persistence.
Sight Clean and bright. Attractive cherry pink with bright violet reflections. Fine and persistent bubble of average development, with abundant formation of beads and dense crown. Nose Fresh and consistent with a strong presence of wild fruits, highlighting strawberries upon a background of mint.
Taste Pleasant attack, sparkle is well integrated, rich and dense. As it develops, it shows irs varietal temperament, simultaneously fresh and complex, rich but light, with a marked presence of red forest fruits, specially strawberry.

Ratings

  • Parker 90
  • 50 Cavas 96
  • Decántalo 91
  • Parker 87
  • Peñin 90
  • Decántalo 85
  • Peñin 88

Ratings for the vintages from the D.O. Cava

2013 Excellent
2012 Very good
2011 Very good
2009 Very good
2008 Excellent
2007 Excellent
2006 Excellent
2005 Very good
2004 Good
2003 Bona
2002 Molt bona
2001 Very good
2000 Excellent
1999 Very good
1998 Very good
1997 Good
1996 Very good
1995 Bona

Reviews

D.O. Cava

Winery Agustí Torelló Mata

Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.

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