In the glass
Aroma: dried fruit, toasted almond, fine lees, white truffle hint
Palate: nutty autolytic, saline minerality, long bead, elegant finish
Indigenous-trio Gran Reserva Brut Nature with the Cupada library releases over 48 months on lees. Dried fruit, toasted almond and saline minerality from a 5-hectare hand-farmed estate.
What it pairs with
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Bacalla a la llauna
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Salt cod with paprika echoes the wine's saline depth; long-lees almond register complements. -
Roast partridge
Long-lees Brut Nature handles gamebird; nutty autolytic register matches red-fruit jus. -
Aged Idiazabal
Smoky Basque sheep's-milk cheese partners the wine's almond and toasted-bread depth. -
Wild mushroom risotto
Saline drive and dried-fruit lees register match earthy mushrooms.
History
Cupada is Mata i Coloma's long-aged Gran Reserva Brut Nature library release, aged over 48 months on lees from the same 5-hectare organic estate as L'Origen. Numbered releases (Cupada No. 24, etc.) reflect the small-batch artisan approach.
- 2008 — Cupada Brut Nature Reserva launched as the long-lees library release
Facts
- Producer
- Mata i Coloma
- Grapes
- Xarel-lo, Macabeo, Parellada
- Classification
- DO Cava Gran Reserva
- Oak
- Stainless steel; minimum 48 months on lees in bottle
- ABV
- 12.0%
- Price
- EUR 25 to 38 at retail
- Drinking window
- 2-10 from disgorgement
- First vintage
- 2008
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Cupada Brut Nature Reserva
What does Mata i Coloma Cupada taste like?
Dried fruit, toasted almond, fine lees and a hint of white truffle on the nose; nutty autolytic notes, saline minerality, a long bead and elegant finish on the palate. Medium-bodied with high acidity and a long elegant finish.
When should I drink Cupada?
Drink between 2 and 10 years from disgorgement. The 48-month-plus lees ageing has already delivered substantial autolytic complexity; further cellaring deepens the tertiary register.
What grapes are in Cupada?
The three indigenous Cava varieties from Mata i Coloma's 5-hectare organic estate. Gran Reserva Brut Nature aged at least 48 months on lees.
What food pairs with Cupada?
Bacalla a la llauna, roast partridge, aged Idiazabal and wild mushroom risotto. The long-lees Gran Reserva depth rewards serious Catalan and Iberian savoury cooking.