Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 2 to 10 years from disgorgement.
disgorgement2 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: 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

  • Bacalla a la llauna Find bacalla a la llauna on TableJourney →
    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.

  1. 2008: Cupada Brut Nature Reserva launched as the long-lees library release

Facts

Producer
Mata i Coloma · visiting guide
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.

Tags

dry hidden gem high acid library release macabeo medium body medium term mood contemplative mood elegant mood savoury occasion cellar occasion dinner party occasion special old world organic pairs with aged cheese pairs with game pairs with mushroom pairs with shellfish parellada price trade up sparkling traditional vegan xarel lo

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