In the glass
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.
- 2000 — First Augusti Torello Mata Reserva Barrica vintage
Facts
- Producer
- Celler Kripta
- 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.