In 2000, Pere Mata established his small winery near his hometown in Sant Sadurni d’Anoia within the region of Penedès, Catalonia, in Spain’s northeast. He is a one-man operation who does everything by hand, farming five hectares organically (with certification) and focusing on the native Cava grapes—Macabeo, Xarello, and Parellada.
Pere’s wines are fermented to brut nature dryness and rest for at least two years on the lees (the Reserva Familia is aged for over five years). Pere does not follow a recipe and is constantly experimenting with aging vessels, native yeasts, and time on lees in his effort to continually improve his wines—a model for “grower Cava.”
ORGANIC WITH BIODYNAMIC PRACTICES