Agustí Torelló Mata is famous worldwide for handcrafting superlative, regionally expressive cava—the DO Spanish sparkling wine produced using the méthode champenoise. His estate winery in the village of Sant Sadurní d’Anoia (the “capital” of cava, in the heart of the Penedès region), uses only indigenous grapes from local vines, reflecting 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.
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. His foray into vinegar-making came about as a way to save precious cava.
In the disgorging process of cava-making, the lees—or grape sediment—gathered at the neck of the bottle are ejected before final corking. Inevitably, some of the cava itself is expelled. Agustí Torelló Mata watched his cava going down the drain—literally. As a child of the Depression, this waste disturbed him, so he saved the spilled cava, filtered out the lees, and made vinegar. And not just any vinegar. He recalls, “It backfired on me, because everyone liked it so much, I had to start opening up perfectly good bottles of cava to make the vinegar.”
Agustí Torelló Mata Cava Vinegars are estate-made from his distinctive cavas—and great wine makes great vinegar.