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Agusti Torelló Mata Brut Reserva Cava
White peach, hibiscus and cracked almond biscuits envelope the bouquet. On the palate, a steady stream of bubbles carrying citrus, white apples and spring flowers. A clean and pristine minerality accompanied with biscotti and savoury notes that linger on the finish.
Our Normal RRP: £20.99 now £18.99
Product Description
Agusti Torelló Mata was born into a dynasty of tailors and musicians, but went into the world of cava at a very young age, a world that turned into his profession and his passion. The history of Agustí Torelló Mata and his relationship with cava dates back fifty years. It begins with his work with his uncle on the prestigious Recaredo cavas. Later, he studied oenology in Requena and established the first wine analysis laboratory in Sant Sadurní d’Anoia. These achievements led to his running large companies such as Marquès de Monistrol and the Segura Viudas group. While travelling and accumulating knowledge in winemaking countries, Agustí Torelló was also producing his own cava at home. His professional trajectory culminated with his presiding for a decade over the Catalan Association of Oenologists and founding and presiding over for fourteen years the Brotherhood of Wine and Cava of Sant Sadurní. In 1979, he bottled the first units of his celebrated Kripta wine. In 1986, he moved the winery to the outskirts of Sant Sadurní and opened what is today the most modern facility in the sector. In 1992, the winery consolidated its positioning in the market and began to be recognised for the production of exclusive high-end products, the result of meticulous care of the vineyards in the Penedès region. The winery works solely with traditional varieties, which it cultivates on one hundred hectares of old vines in diverse zones of the Penedès region.
Light straw in colour with green hues. Slow-evolving fine and persistent bubbles. Clean and very fruity with an apple touch and caramel notes against a mint and balmy background of fresh herbs. Elegant and balanced, fruity and fresh with ripe apple and syrup notes. Very well-integrated bubbles with an excellent sugar-acidity balance. Long and delicate on the finish.
Grower: Agusti Torelló Mata
Grape Variety: Macabeo / Xarel.lo / Parellada
Style: Aromatic and Savoury
Country: Spain
Appellation: Penedès
Vintage: 2012/13
Closure: CORK
Alcohol: 11.5% ABV
Bottle Size: 75cl
Lobster and Mango Salad with a Beurre Noisette
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2
INGREDIENTS
For the orange zest salad //
½ orange, zest removed and cut into very fine strips, flesh segmented
250g/9oz mixed salad leaves (such as rocket, frissée, watercress, nasturtium or dandelion)
2 tbsp sugar
1 tbsp Moscatel vinegar
2 tbsp rapeseed oil
For the lobster and mango //
1x 550g/1lb 4oz precooked lobster
100g/3½oz butter
salt
1 lemon, juice only
1 mango, peeled, stoned and sliced
mustard cress, to garnish
1. For the orange zest salad, blanch the strips of zest in boiling water three times to remove the bitterness.
2. Drain the zest thoroughly and set aside on kitchen paper.
3. Mix the salad leaves with the orange segments. Set aside.
4. For the lobster and mango, blanch the lobster in boiling salted water, two minutes for the tails and three minutes for the claws.
5. Remove the lobster meat from the shells, cut the tail in half and remove the claws.
6. In a pan, warm the butter until foaming, drop in the lobster and heat through, basting all the time.
7. Season, to taste, with salt and lemon juice.
8. Remove the lobster from the pan and add the mango slices to the butter.
9. Cook until the mango is soft and warm. Reserve the butter.
10. For the orange zest salad, place the zest in a small frying pan with the sugar.
11. Heat until the sugar is caramelised and coats the zest.
12. Set aside to cool slightly, them mix with the vinegar and oil.
13. Pour over the salad leaves and toss to coat.
14. Place the dressed salad in the centre of serving plates with the lobster around the side and mango on top.
15. Drizzle the butter over and garnish with mustard cress.
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