2022 Pere Mata "Cupada No. 30" Cava Reserva, Brut Nature, Penedès, Spain
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ABOUT THE WINE
Cupada No. 30 is a traditional-method sparkling wine produced from the classic Penedès grapes Macabeu, Xarel·lo, and Parellada. Together, these varieties form the historic foundation of Cava: Macabeu brings floral and orchard-fruit character, Xarel·lo contributes structure, acidity, and savory depth, while Parellada adds delicacy and aromatic lift.
The fruit comes from vineyards in Penedès, southwest of Barcelona, where a Mediterranean climate is moderated by elevation and proximity to the coast. The region’s predominantly calcareous soils and dry growing conditions are particularly well suited to Xarel·lo and the other native varieties, helping produce base wines with the acidity and restrained fruit necessary for extended sparkling-wine aging.
Cupada No. 30 undergoes its second fermentation in bottle according to the traditional method, followed by extended maturation on the lees sufficient to qualify as Cava Reserva. This aging develops the wine’s fine mousse and brings notes of bread dough, almond, and subtle toast to its fresh citrus and orchard-fruit core. It is finished Brut Nature, meaning essentially no dosage is added after disgorgement, leaving the wine exceptionally dry and allowing its acidity, mineral character, and lees-derived texture to remain clearly defined.
The result is a particularly gastronomic style of Cava—less about simple fruitiness and more about texture, freshness, savory complexity, and drinkability. Serve around 43–47°F (6–8°C) with oysters, anchovies, grilled prawns, fried calamari, jamón Ibérico, pan con tomate, sushi, salt cod, or vegetable tapas. Its dry profile and cleansing acidity also make it an excellent partner for richer fried foods.
ABOUT THE PRODUCER
Pere Mata is a small, artisan sparkling-wine producer based in Sant Sadurní d’Anoia, the historic heart of Cava production in Penedès. Rather than pursuing the large-scale model associated with much of the Cava industry, Pere Mata focuses on limited-production wines made from traditional regional varieties and given meaningful time in bottle before release.
The project places particular emphasis on Xarel·lo, Macabeu, and Parellada, treating these indigenous grapes not merely as components of a sparkling blend but as vehicles for expressing the soils and Mediterranean climate of Penedès. Traditional-method production and extended lees aging are central to the house style, building complexity while retaining the natural freshness of the base wines.
Pere Mata’s wines are distinguished by their dryness, precision, fine bubbles, and understated character, favoring balance and savory detail over sweetness or overt richness. Cupada No. 30 captures that philosophy especially well: a classic Penedès blend transformed through bottle fermentation and lees aging into a focused, mineral Cava whose Brut Nature finish puts terroir, acidity, and texture firmly in the foreground.