Agustí Torelló Mata did a winemaking stage in Champagne as a youth, returned home to his village of Sant Sadurní d’Anoia (the “capital” of cava, in the heart of the Penedès region), and eventually created his own cava—the DO Spanish sparkling wine produced using the méthode champenoise.
His estate winery is famous worldwide for handcrafting superlative, regionally expressive cavas—using only indigenous grapes from local vines—that reflect the unique terroir of Penedès. The winery produces mostly Reserva and Gran Reserva cavas, as the long aging creates a complex bouquet not found in younger wines (one of Agustí Torelló Mata’s cavas was the house cava at El Bulli. At the close of the restaurant, the staff took a cruise on a trimaran, stood on deck and drank cases of it, toasting goodbye).
Agustí Torelló Mata Cava Vinegars are estate-made from his distinctive cavas—and great wine makes great vinegar. The White Balsamic (Sweet) Vinegar is a stunning white-balsamic-style agrodolce with notes of honey and melon, and a hint of almonds. It is made from Macabeu grapes only, and the fruit-forward character comes from the addition of Macebeu grape must. It is barrel-aged for 18+ months, yielding a smooth, elegant acidic foil. It offers a bit more residual fruit than champagne vinegar, and is an exceptional tool in the pantry.