Mata I Coloma Pere Mata Cupada 24 Brut Nature Reserva 2018
Mix of limestone, slate, quartz over sand and clay topsoil.
Pere does all his work by hand. He farms organically working with the indigenous grape varieties Xarel-lo, Macabeu and Parellada. The vines are planted at a density of 3,000 vines per hectare.
Pere only uses the free run juice with primary fermentation taking place in stainless steel tanks. Secondary fermentation occurs.
The wine rest sur lattes for 24 months and bottled with no dosage.
The work is all organic and by hand. Pere only uses the classic grape varieties of Xarello, Macabeu and Parellada, as he feels that these are the grapes most suited to the task of speaking the terroir of Cava. The wines all spend at least 2 years on lees and some over 4 years. All of the wines are vintage dated and all have disgorgement dates listed on the back labels. The quality and transparency of these sparkling wines inevitably brings up Champagne– but Pere is not attempting to make Champagne. He is making Cava with a level of dedication and craftsmanship that is usually associated with the world’s greatest sparkling wine. The results are inspiring.