AGUSTI TORELLO MATA BRUT RESERVA 2008 - 30 YEARS
SKU
ATCA200810 UCAU
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Apple and cheesy-leesy aromas
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Produced in Italy, One is priveledged to try this wine
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Top quality for its price, Amazing!
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Single Bottle$45.00
Editors notes
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Oak Type
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Locations
Spain
Spain is definitely one of the new-world players to keep an eye on. It is the land of old-vines, american oak and sherry! The main varieties grown in Spain are Tempranillo and Garnacha (Grenache) in the reds, and Airén, Viura/Macabeo, Verdejo and Albarino for the whites. Lesser grown whites include Palomino. Other reds successfully cultivated include Carignan, Mourvedre and Mencia.
Although Spain can be quite a warm country, the vast majority of vineyards are 600m or so above sea level, so the cooler nights allow the grapes to develop full colour and acidity.
Rioja is undoubtedly the long-standing king of all the Spanish wine regions, where Tempranillo and Garnacha are commonly blended. However more recently many more regions have come to the forefront of interest. Ribera Del Duero is producing excellent Tempranillo blends rivalling those coming out of Rioja. Jerez in the South is the home of the fortified wine Sherry.
Spanish wine laws created the Denominación de Origen (DO) system in 1932 and were later revised in 1970. These include:
- Denominación de Origen Calificada (formerly called DOCa) Priorat calls itself DOQ for Denominació d'Origen Qualificada in Catalan and has a track record of consistent quality and is meant to be a step above DO level.
- Denominación de Origen (DO)- Used for mainstream-quality wine regions. Nearly two thirds of the total vineyard area in Spain is within the boundaries of a DO region.
- Vino de Calidad Producido en Región Determinada (VCPRD) - This is somewhat of a stepping stone to DO status.
- Vinos de la Tierra (VdIT) - A level similar to France's vin de pays system, where the regions are much larger.
- Vino de Mesa (VdM)- The equivalent of 'table wines' from France or Italy
Cava (Penedes)
Cava covers several noncontiguous areas across Spain. However, most Cava comes from the Catalan vineyards at Sant Sadurni d’Anoia. Other Cava-producing areas include Navarra, Rioja, and Valencia. These sparkling wines are made by the traditional method and must spend at least nine months on lees. The traditional grape varieties here are Macabeo, Xarello, and Parellada for the white wines and Monastrell and Garnacha for the rosés. Most Cava is dry, has medium acidity, and is ready to drink young.
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