At the close of WWII, Agusti Torello Mata took over the family vineyards in Catalunya, Spain. For the next 30 years, he supplied grapes to the sparkling wine trade in Catalunya for a wine they call cava. It is not common knowledge that Spain makes more sparkling wine than Champagne, and the principal grape is Parellada, a rather dull and uninteresting addition.
But the other and lesser-known grape is Xarello, an amazing varietal that, when blended with Parellada, makes wonderful wine. Mata's specialty is Xarello, and all the top producers here knew where to find it. So, in 1979 he decided to make his own still wine out of Xarello, probably the first to do so in the region.
The wine was so good that it never made it out of Barcelona. No matter how much Agusti could make, they gobbled it up. We could only taste it in Barcelona and pleaded to get some, but it was always sold out before we could ask.
Finally, after decades of pleading, we can present our members with this outstanding and rare offering. One sip, and you will realize why it so highly prized and such a rare find outside of Spain. The piquant and complex fruit profile offers the extended flavor of mango and pineapple sprayed with quince, lemon zest, and guava. All you would need is trout almandine or sea bass in parchment with tomatillo salsa to bring out all the flavor imaginable.