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Characteristics of Kripta
Kripta is a blend of 45% Macabeo, 20% Xarel·lo and 35% Parellada, from vineyards over 60 years old. This is a "cava brut nature", with no expedition liqueur added. It rests in the cellar with a cork stopper for a minimum of 48 months before disgorgement. The bottle is reminiscent of roman amphora, the label is the work of the artist Rafael Bartolozzi. Limited production, numbered bottles.
Serve at 7ºC
Alone, Mature cheese, Fish stew, Cod, Can be served with any dish, Smoked dishes, Caviar, Iberian ham, Sushi, Oysters, Aperitif
SightStraw colour with golden hues. Slow-evolving, fine and persistent bubbles.NoseClean, intense and honest. Sweet aroma with creamy notes of ripe fruit and vanilla; slightly toasted with a balmy smoked background and good complexity.TasteFine and elegant first taste with perfectly integrated bubbles. Pleasant evolution with a silky froth against a vanilla, ripe fruit, toasted and truffle background. Very long and complex aftertaste where vanilla stands out on a toasted and butter background from the long ageing process.
SightStraw yellow, with golden streaks. Fine and persistent bubbles that evolve slowly.NoseClean, frank and fruity, with a marked presence of ripe fruits and soft toasted nuancesTastePleasant attack with an excellently combined sparkle. Agile in its evolution with a long and persistent aftertaste where the notes of ripe fruits prevail. Pleasant notes of butter and toasted flavours resulting from the long aging process.
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.
Agusti Torello Mata The winery has only one objective: To develop the cava at its best. Cellars are born of illusion and passion of an entire family. It has international recognition due to the quality of their products.