Agusti Torelló Mata took his first steps into winemaking in 1949 at age 14, while working in his uncle’s cellar. He has been fashioning traditional Cavas at his winery in Sant Sadurni d’Anoia in the Penedès ever since. Today, the estate has expanded to 15 hectares of organic vineyards dedicated to indigegous varietals. This bubbly blend of Macabeu, Parellada and Xarel-lo, made with grapes grown on vines more than 50 years old, is an outstanding example of what Cava can be. Bottled with zero dosage (no added sugar), the wine offers elegant notes of apple, quince, and crushed almond, while the palate is nervy and fresh.  This wine is ideal as an aperitif or as a refined partner for seafood, poultry, pork, goat cheese, and even desserts.