Pere Mata Cava Cupada Rosé

“Pere Mata is something of a mad scientist, making micro adjustments to his cuvées as he chases the dream of making Cava as good as Champagne.” – Thomas Calder. In 2000 Pere Mata decided to make his first Cavas with the Champagne growers model after many years of making wines for larger producers. He, along with other small producers of Cava, focus is on top quality rivaling Champagne. The vines are on average 30 years old and are all hand harvested. “Pere releases small amounts of numbered “Cupadas” for his non-vintage cuvées. Each new Cupada will contain slight adjustments from the previous Cupada, and once a Cupada is finished, the next one is released.” He focuses on organic farming and winemaking (less human intervention possible). He believes in purity of the fruit is key, therefore a zero dosage for his Cavas, which makes a very dry wine. The wines are aged a minimum of 24 months, some up to 48 months.

This Cava was aged for 24 months on the less and has zero dosage (a.k.a. Brut Nature). The Cupada Cava Rosado is made from 35% Macabeo, 20% Xarello, 20% Parellada and 25% Monastrell. The base wine is a 2013 vintage. The wines are fermented and aged in stainless steel to protect the primary aromas.

Pere Mata Cava Cupada Reserva Rosé NV is a beautiful salmon pink color. Aromas medium intensity of strawberry, cherry, raspberry, peach, blood orange, pear, lemon, fennel, yeast, minerality and cream. Palate is bone dry (it has zero dosage), medium body, lively bubbles, creamy mousse, medium+ acidity with flavors of strawberry, cherry, raspberry, peach, blood orange, pear, lemon, fennel, yeast, wet stone and cream. Medium finish - excellent value to quality.

Pair with Jamón Ibérico, seafood, salmon tartare, tuna sashimi, grilled or roasted vegetables, grilled smoked paprika pork tenderloin kebabs.