Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oakbarrel aged

Drinking window

Best 2 to 10 years from vintage.
vintage2 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryLong finish

Aroma: yellow apple, toasted brioche, vanilla, fresh almond

Palate: creamy lees, dried fruit, fine bead, long elegant finish

Indigenous-trio Brut Nature Reserva with partial barrel fermentation in French oak barriques. 36 months on lees; yellow apple, toasted brioche, vanilla and fresh almond on a creamy palate.

What it pairs with

  • Iberian ham Find iberian ham on TableJourney →
    Long-lees Brut Nature partners Bellota-aged ham; vanilla and brioche register echo the cured pork.
  • Roast chicken with vanilla butter
    Vanilla register from barrel fermentation echoes the dish; Brut Nature dry edge cuts the richness.
  • Aged Manchego
    Lees-toast almond and vanilla complexity match aged sheep's-milk cheese.
  • Wild mushroom risotto
    Saline drive and creamy lees match earthy mushroom and Parmigiano.

History

Augusti Torello Mata Reserva Barrica brought partial barrel fermentation to Cava, with French oak barriques used briefly during the base-wine stage to add toast and vanilla notes. 36 months on lees from the indigenous trio.

  1. 2000: First Augusti Torello Mata Reserva Barrica vintage

Facts

Producer
Celler Kripta · visiting guide
Grapes
Macabeo (50%), Xarel-lo (30%), Parellada (20%)
Classification
Corpinnat
Oak
Partial barrel fermentation in 225-litre French oak; minimum 36 months on lees in bottle
ABV
12.0%
Price
EUR 22 to 35 at retail
Drinking window
2-10 from vintage
First vintage
2000
Organic
CCPAE
Vegan
Yes (no animal-derived fining)

Frequently asked about Augusti Torello Mata Reserva Barrica

What does Augusti Torello Mata Reserva Barrica taste like?

Yellow apple, toasted brioche, vanilla and fresh almond on the nose; creamy lees, dried fruit, fine bead and a long elegant finish on the palate. Medium-bodied with high acidity and a long elegant finish.

When should I drink Reserva Barrica?

Drink between 2 and 10 years from vintage. The 36-month lees ageing has developed full autolytic depth; the Brut Nature dry edge holds well in cellar conditions.

What grapes are in Reserva Barrica?

The three indigenous Cava varieties: 50 percent Macabeo, 30 percent Xarel-lo and 20 percent Parellada. Brut Nature Reserva with partial barrel fermentation in French oak; 36 months on lees.

What food pairs with Reserva Barrica?

Iberian ham, roast chicken with vanilla butter, aged Manchego and wild mushroom risotto. The barrel-vanilla register and Gran Reserva depth handle serious savoury cooking.

Tags

dry high acid macabeo medium body medium term mood elegant mood savoury occasion dinner party occasion special old world organic pairs with aged cheese pairs with charcuterie pairs with mushroom pairs with poultry pairs with shellfish parellada price trade up sparkling traditional vegan xarel lo

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