Ars Collecta Paratge Qualificat La Fideuera

Ars Collecta Paratge Qualificat La Fideuera

D.O. Cava
Awards
Pairing
This cava brings organoleptic nuances that go beyond the spectrum offered by other cavas. These not only allow for a wide range of pairings (seafood, fish stew, meat stew, rock fish, mussels, seasoned meat, venison, casseroles, etc.) but it can also be savored on its own in order to enjoy all its registers.
Tasting Note
View
Straw yellow with golden highlights and elegant and delicate bubbles.
Nose
Good aromatic intensity, with primary notes from the Mediterranean foot hills, fennel and thyme, resin, aniseed and white fruit (such as water pear). As it unfolds in the glass new aromas emerge such as bay leaf and white pepper.
Mouth
An intense mouthfeel with volume, structure and good balance between the fruit and acidity. The mousse is delicate, creamy and exciting. Aromatic herbs appear in the aftertaste along with delicate toasty tones.
Varietals
Xarel·lo
100%
Analysis
Alcoholic grade 12%
Dosage Brut (6-12 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
A traditionally crafted cava, selecting and harvesting the estate's premium quality grapes. Night harvesting at the end of September taking advantage of the cool temperature inorder to avoid oxidation of the grapes’ aromas. Hand-picked in small boxes. The grapes were transported in a refrigerated truck to our micro-winery where this range of cavas is made: El Celler Jaume. On entering we select the grapes, cool them and crush them in a pneumatic press. The must is fermented in small tanks at 17 °C. Following fermentation a selection is made of the wines that will make up the final blend. The winemaking process is undertaken with special care because Xarel.lo wines are susceptible to oxidation. Finca La Fideuera is a cava that has aged slowly for over 90 months at a constant temperature of 14 °C inside the thick walls of what was originally Codorníu’s first cellar. Limited productionof 300 bottles.
Vineyard (viticulture)
It was a dry year with the usual temperatures of the Mediterranean climate, although the second half of the year ended up being colder. From late July the temperatures were milder, the sea breezes brought cooler nights and under these conditions the vineyard was able to yield grapes with all their aromatic potential and full flavour. Optimum ripeness came in the first week of September.