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This wine is made from old-vine grapes harvested by hand. Fermentation was carried out with each variety's own native yeasts: each variety separately for 28 days at 16ºC. The second fermentation on the lees in the bottle lasted 6 years, with the temperature consistently maintained at 17ºC. The disgorgement date is printed on the back label of the bottle. Long-aged, the wine takes on notes of toast, ripe fruit and baked apples. The wine displays maturity, yet also takes pride in its freshness.
Residual sugar: 1g/l.
Acidity: 5.8g/l.
Serve at 7–8 °C with caviar, smoked appetizers, fish, foie gras and aged cheeses.
Agustí Torelló Mata, who is son of tailors and musicians, was born in Sant Sadurní d’Anoia in 1935. He started working at the age of 14 and at the age of 18 he opened the first wine analysis laboratory in Sant Sadurní. In 1960 he married Carmen Sibill Cardús, beginning a life that will always revolve around cava and that will consolidate him as one of the best winemakers in the country. A man dedicated to Cava, in 1955 he made his first 500 bottles of cava, while he advised and directed important companies in the sector for years. In 1978 he produced his masterpiece: Kripta, recognized as one of the great sparkling wines in the world. With an annual production of 500,000 bottles of cava and 150,000 of wine, Agustí Torelló Mata is present in more than 30 countries.
