Cava Agustí Torelló Mata is the maker of a quality range of hand made Cava (Spanish sparkling wine). The house of Agustí Torelló is well known in the best wine circles and famous Spanish restaurants for several of their Cavas including "Kripta," which they present in a handmade amphora shaped bottle. It was at the request of these restaurants that Sr. Torelló began making the artisan Cava Vinegar.

In the world of CAVA Sparkling wine, there has been a movement recently to make Cava with some of the more fashionable higher producing grapes like the chardonnay and pinot noir like we might see used in the Champagne region. Agustí Torelló has stood firmly with tradition and flavor. The grapes that are used in the Agustí Torelló Mata Cavas are traditional and local: Macabeo, Xarello and Perellada. It is this premium quality Cava that goes into the process of making their barrel-aged, naturally fermented elixir called "Cava Vinegar". The whole process takes a few a years. First the grape juice is made into Cava (about 18 months including a stint in French oak), then the vinegar is acidified, barrel aged, and lightly aerated for another 8 months; THEN it is transferred to American Oak for another year: more aging time than most wine! With all this effort, flavor shows! Lots of fruit, an almost effervescent quality in the mouth, and the most wine friendly accent to ever hit fresh oysters! While Cava Vinegar has a slightly different flavor profile than champagne vinegar, there is no artisan-made champagne vinegar on the market, so it is logical to use this when champagne vinegar is called for and artisan quality is needed.