Pere Mata L'Ensamblatge

Pere Mata L'Ensamblatge
4.74/5.00 from 638 reviews from our customers
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Pere Mata L'Ensamblatge
Cava Gran Reserva. 48 months on lees in the barrel.
  • Winery: Mata i Coloma
  • D.O.: Cava
  • Variety: Macabeo, Parellada, Xarel·lo
  • Volume: 75 cl.

Available vintages of Pere Mata L'Ensamblatge

  • Pere Mata L'Ensamblatge 2009
    6x
    10,10 €/u
    10,80 IVA inc.

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  • Pere Mata L'Ensamblatge 2009
    10,80 IVA inc.
    6x
    10,10 €/u
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Characteristics of Pere Mata L'Ensamblatge

Pere Mata l'Ensamblatge is a Gran Reserva Brut Nature from Cava produced by the Mata i Coloma cellar. It is a blend of Macabeo (38%), Parellada (34%) and Xarelo (28%).

The vineyards are located in Sant Sadurní d'Anoia, well known as the capital of cava.

Once the harvest is complete, the first fermentation, which lasts about 20 days at a temperature of 16 ° is performed.

The second fermentation takes about 70 days at a temperature of 14.5º.

Finally, this cava rests with its lees for more than four years.

This brand was established in the early 90's and has since grown rapidly. Agusti Torello Mata, founder of the Mata i Coloma winery is one of the best known and valued producers of cava.

Alcohol: 11.5%
Serve at 6ºC
Pairing
Fish rices, Iberian ham

Tasting notes Pere Mata L'Ensamblatge

Sight Bright pale golden colour with greenish highlights. A small bubble. Nose Notes of aging, to which are added notes of butter and toast on a background of ripe fruit notes. Taste Broad and persistent finish.

Ratings

  • 50 Cavas 95

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 Mata i Coloma

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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