Agustí Torelló Mata Cava Rosat Reserva 2021 – 100% Trepat Spanish Sparkling Rosé

Trepat Grape: Trepat is a native Catalan variety primarily used for rosé sparkling wines in the Penedès region. It produces wines with delicate color, bright acidity, and aromatic red-fruit character—think strawberries, red currants, and sometimes subtle raspberry notes. The grape’s light body and soft tannins make it ideal for sparkling wine production, where freshness and vibrancy are key. While unique to Catalonia, its profile can be compared to lighter Pinot Noir rosés in terms of red-fruit aromas and finesse, though Trepat tends to be a touch more floral and ethereal.

Cava Rosat: Rosé Cava is relatively rare compared to traditional white Cava. It is typically made by either blending red Trepat or Garnacha with white base wines, or more commonly for high-quality producers like Agustí Torelló Mata, using 100% Trepat with the saignée method. This approach extracts subtle color and delicate fruit flavors while preserving the elegance and structure of the sparkling wine. The result is a refreshing, light pink wine that maintains the signature liveliness and minerality of Cava.

Aging & Quality System: Cava is categorized by aging: Cava, Reserva, and Gran Reserva. A standard Cava requires a minimum of 9 months on the lees, while a Reserva, like this Rosat, is aged at least 15 months (Agustí Torelló Mata goes beyond this with 18 months). This aging imparts creamy texture, complexity, and refined bubbles. Gran Reserva Cavas are aged for 30 months or more and are often made only in exceptional vintages. These aging tiers help consumers understand the depth, structure, and potential of the wine, with Reserva-level Cavas striking a balance between youthful freshness and developed complexity.

This rosé Cava pairs beautifully with a variety of dishes thanks to its bright acidity, fresh red fruit, and creamy mousse. It is an excellent companion to seafood such as smoked salmon, seared scallops, shrimp, or sushi, as well as lightly sauced fish dishes. Poultry and light meats, including roast chicken, turkey, or subtly spiced pork, are elevated by its crisp profile, while a selection of soft, creamy cheeses or mild aged cheeses like young Manchego complement its vibrant fruit character. Fresh vegetable dishes, grilled herbs, or summer salads with citrus or berry accents also pair nicely. For dessert, it would be great with fresh berries, berry tarts, or light creamy sweets such as panna cotta or cheesecake. Its versatility makes it equally well suited as an aperitif, for celebratory toasts, or alongside a refined meal.

Between the Mediterranean Sea and the rugged Montserrat mountain range, the Penedès region of Catalonia is the beating heart of Cava production. This landscape is where Spain’s most expressive sparkling wines come to life—wines that balance Mediterranean warmth with the tension and freshness needed for world-class bubbles.

Penedès is divided into three natural zones: Baix Penedès near the coast, Mitja Penedès across the rolling middle elevations, and Alt Penedès reaching into the foothills of the mountains. Each zone brings a different expression of fruit and acidity, but it’s the higher, cooler vineyards of the Alt Penedès that are especially prized for Cava. The altitude—often between 500 and 800 meters above sea level—creates large diurnal shifts, with warm sunny days ripening the grapes fully while cool nights preserve vital acidity. That acidity is what gives Cava its signature lift and finesse.

The soils are just as diverse as the terrain. Limestone and clay dominate much of the area, offering excellent drainage and a natural ability to retain moisture during dry Mediterranean summers. In certain pockets, particularly around Sant Sadurní d’Anoia, you’ll find more calcareous and slate-rich soils, which add minerality and texture to the finished wines. Combined with the region’s mild climate and abundant sunshine, the vineyards produce fruit that is both ripe and vibrant—ideal for the traditional method of sparkling wine production.

Cava’s identity is deeply tied to indigenous Catalan varieties—Macabeo for floral lift, Xarel·lo for structure and body, Parellada for brightness and elegance, and Trepat for the delicate red fruit character found in rosé styles. Each grape thrives in Penedès because of the region’s perfect balance between Mediterranean warmth and the cooling mountain influence.

It’s no coincidence that Penedès became the cradle of Cava in the late 19th century. The region offered everything a traditional-method sparkling wine needs: stable weather, limestone soils, moderate rainfall, and grapes with natural acidity. Over time, the producers here refined their craft to create wines that are uniquely Spanish in character—sun-kissed yet fresh, generous yet balanced.

Today, Penedès remains the epicenter of premium Cava production, where innovation and tradition coexist. It’s a region defined not only by its terroir but by the pride of families who have been perfecting the art of sparkling wine for generations.