Mata I Coloma 'Pere Mata' 2018 Trepat Rosé Cava Reserva, Sant Sadurní d’Anoia, Spain

Mata I Coloma 'Pere Mata' 2018 Trepat Rosé Cava Reserva, Sant Sadurní d’Anoia, Spain

Mata I Coloma

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Mata I Coloma 'Pere Mata' 2018 Trepat Rosé Cava Reserva, Sant Sadurní d’Anoia, Spain

The name of the winery is Mata I Coloma. The name of the winemaker is Pere Mata. The wines have individual names as well, but they all say ‘Pere Mata’ on the label, which is appropriate, as they are truly a reflection of one man’s passion. Pere farms 5 hectares in the town of Sant Sadurní d’Anoia in the heart of the Penedès, Catalunya.

  • Winemaker: Pere Mata
  • Farming: Organic
  • Variety: Trepat
  • Terroir: Slate, quartz, and anthracite
  • Vinification:  10 hours skin contact before pressing. Primary fermentation in stainless steel over 21 days. Secondary fermentation occurs in bottle.
  • Aging: 2 Years on Lees
  • Tasting Note: Fraises des bois, cranberry, hibiscus and spicy shiso notes complement the vibrancy and punchy finish of this limited release Cava

From our April 2021 Explorer Club bottle notes:

Mata I Coloma  ’Pere Mata’ Trepat Rosé Cava Reserva  | Penedes, Spain  |  2018

    You must be tired of hearing us at DECANTsf talk about hand-made, organic wines by now. It’s like, basically every wine we carry. But it’s always worth recognizing how much work goes into making small production, organic wines, and how delicious and beautiful these wines can be. There’s no false marketing here— it’s just the facts, Ma’am. 

    Pere Mata is a man on a mission in Sant Sadurní d’Anoia in the heart of the Penedès, Catalunya. Pere used to make wine for much bigger houses, but in 2000, he simply had enough and inspired by the entrepreneurial spirit of Champagne grower-producers, decided to go his own way. His domaine, Mata I Colma, has only about 5ha of land, and here he works only with the endemic grapes of Penedes for his Cava - Macabero, Xarel.lo, Paralleda, and the lesser-known red variety Trepat. 

    Sant Sadurni d’Anoia is known for its independent spirit for sparkling wine producers, but those who have broken away from the old guard of Cava still tend to have much more land then Pere. He works his organic land by hand (of course) and ages his wines for a minimum of two years on their lees. Trepat is a Catalonian variety through and through, but many Cava houses tend to blend it away into Garnatxa or Pinot Noir. Pere give Trepat its own stage for this limited release wine, macerating the juice on its skins for nearly half a day before pressing and fermenting in stainless steel, creating a clean and lightly fruity bubbly in which hibiscus, Japanese mint, and fresh berries waft from the glass. The rosé is left to age on its lees during secondary fermentation for two years, adding light notes of shortcake, before being released with zero dosage.

    This wine is DRY, so try it with something that has a little fat. Perhaps a few sliced ounces of Jamon Iberico, and handful of marcona almonds, and a glass of Pere Mata’s Trepat Rosé could be the answer to all your troubles.

— Cara Patricia

 


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