From: Penedès, Spain
Blend: 50% Macabeo, 25% Xarel·lo, 25% Parellada

Taste: This gorgeous, oceanic Brut Nature presents a strikingly crisp and mineral-driven profile. It’s clean and fresh on the nose, free from the typical funk often associated with the designation. The palate is intense and sophisticated, showcasing a precise minerality that commands attention. The subtle influence of oak aging in the base wine adds a layer of complexity, enhancing its crisp, tight character without compromising its vibrant and refreshing nature. This Brute Nature delivers clarity and intensity with a structure that stands out for its sharp, focused expression. 

Pairing: This wine is excellent as an aperitif, with all types of shellfish, lean fish, and lighter vegetarian appetizers. In that spirit, we’re sharing a recipe for Corn and Shrimp Beignets by Yewande Komolafe. The recipe will yield about 24 beignets and takes about 30 minutes. Not in the mood to make beignets? Here are some other dishes to provide pairing inspiration: crab cakes, paella, coconut shrimp, ceviche, shrimp or fish tacos, sushi or sashimi (and rolls!), fish and chips, zucchini fritters, croquettes, fried chicken and even Caesar salads. 

Corn and Shrimp Beignets
By Yewande Komolafe

About. Mata i Coloma, owned and operated by the dedicated winemaker Pere Mata, is a boutique winery in Sant Sadurní d’Anoia, Spain, that has carved out a reputation akin to that of the small Grower Champagne producers in France. Pere Mata's journey into the world of winemaking began when he made the decision in 2000 to break away from his role producing wines and consulting for larger companies. He was inspired to create his first Cavas with a focus on quality and terroir, using Grower Champagne as a model. His passion for this style of winemaking is evident in his dedication to quality; Pere regularly travels to Champagne to study their methods, drawing inspiration from the producers there.

The history of Mata i Coloma is intertwined with the evolving landscape of Cava production. Since its founding, Pere Mata has been a driving force behind a movement in the Penedès region, aiming to elevate the quality of Cava to rival that of the finest sparkling wines in the world. His focus is on estate-bottled wines, a significant departure from the norm in a region dominated by large-scale producers who typically source grapes from numerous growers.

The winery's vineyards, totaling 5 hectares, have been farmed organically since 2007, with certification currently in progress. The vines, averaging nearly 30 years of age, thrive in the unique terroir of Sant Sadurní d’Anoia. This area is characterized by its Mediterranean climate, limestone-rich soils, and significant diurnal temperature variations, which help to maintain the grapes' natural acidity and freshness. Pere cultivates only traditional varieties—Xarel-lo, Macabeo, and Parellada—staying true to the roots of Cava production.

In the cellar, Pere Mata’s approach is meticulous and continually evolving. His innovative spirit drives him to constantly refine his methods, producing limited-edition numbered “Cupadas” for his non-vintage cuvées. These releases are marked by minor, thoughtful adjustments highlighting his commitment to precision. Pere’s philosophy in winemaking aligns closely with the Brut Nature style, with nearly all his cuvées produced with zero dosage. This approach emphasizes the striking purity and transparency of the wines, using only free-run juice to ensure the highest quality—each kilo of grapes yields just the first 50 cl of juice. His wines undergo extended aging, with a minimum of 24 months on the lees, and his top cuvées reaching over 48 months, adding layers of complexity and depth.

Pere Mata's dedication has placed him among a select group of pioneering Cava growers who are reshaping the region’s reputation, much like the revolution seen in Champagne over the past two decades. His work has garnered attention from wine experts like Cédric Bouchard, who noted that Pere's Cavas could "hold their own in a tasting with Champagnes," a testament to his wines' exceptional quality and finesse.