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To the Ars Collecta collection is added the exclusive coupage of the three estates, a sublime 457, the magnum opus of the collection.
It represents all the wine knowledge of the winery and a tribute to the number of harvests made throughout its history. In the 2008 vintage the 457 has added a Pinot Noir with superb phenolic maturity and excellent potential; a Xarel·lo from the Penedès with a wide gustatory and aromatic richness; and a Chardonnay from Costers del Segre that offers its maximum expression after slowly ripening with soft and cool daytime temperatures at night, the three varieties coming from the three Rated Spots of Codorníu. The cusp of the cava.
BRUNO COLOMER
CODORNÍU WINEMAKER
Pairing
An accompaniment for light fish or meat dishes whether spiced or not. It also pairs with barbecues and light smoked foods; puff pastries and salty pastas also make a good pairing. It can also be served with Japanese, Chinese and Peruvian cuisine.
Tasting Note
View
Surprisingly pale. There are no straw tones or symptoms of oxidation; persistent bubbles forming a creamy crown that persists for a long time in the glass.
Nose
Notes of aging on the nose such as brioche, bread dough and yeasts, but also of white flowers, almond and elderberry, ripe fruit and strawberries; an orchestra of sensations.
Mouth
Creamy on the palate due to the fine bubbles, high density due to its cellaring time, good definition, balance and vitality.
Varietals
Pinot Noir
45%
Chardonnay
45%
Xarel·lo
10%
Analysis
Alcoholic grade 11,50%
Dosage Brut (6-12 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
An offering made up of a representative from each of the three zones we normally work in: two continental and one Mediterranean zone: Chardonnay (Segrià), Pinot Noir (Conca de Barberà), Xarel·lo (Penedès). The optimum time for harvesting was determined based on the grape quality’s aging potential. The bunches were hand picked at night taking advantage ofthe low temperatures to avoid oxidations of the musts and macerations with the solid matter. They were delivered to the winery in 12Kg boxes at around 15ºC and were cooled once inside the winery. They were very softly pressed with a 50% yield (50l/100kg); thus collecting only the most noble part of the must which will help the future cava to maintain its vitality during its years of cellaring. Each varietal was vinified separately and the final blend was made just before bottling. The wines were moved making use of gravity and avoiding the use of mechanical systems as much as possible; they were fermented in small tanks at a regulated temperature (17 ºC).
Vineyard (viticulture)
Finca El Tros Nou/Pinot Noir. Located on one of the coldest zones in the D.O. Cava, Serralada de Prades. Its “llicorella” soils yield grapes with a mineral touch. The vineyard faces north-eastand the altitude; together with the moderate continental climate avoid excessive exposure to the sun creating an excellent microclimate for the Pinot to express its full richness of nuances.
Finca La Fideuera/Xarel·lo. A vineyard planted over 25 years ago located in the Bajo-Medio Penedès. The limy gravelly soils, the altitude with its sharp contrasts in temperatures and the vineyard’s south facing location bring out the Xarel·lo’s full aromatic potential of fresh.
Finca La Pleta/Chardonnay. At an altitude of 286m; south-east facing and with a very pronounced continental climate. Shallow limy clay soils with scarce organic matter give the grapes a fuller concentration of aromas and flavours as well as ideal acidity for long aging but without losing their fresh fruity notes.
Finca La Fideuera/Xarel·lo. A vineyard planted over 25 years ago located in the Bajo-Medio Penedès. The limy gravelly soils, the altitude with its sharp contrasts in temperatures and the vineyard’s south facing location bring out the Xarel·lo’s full aromatic potential of fresh.
Finca La Pleta/Chardonnay. At an altitude of 286m; south-east facing and with a very pronounced continental climate. Shallow limy clay soils with scarce organic matter give the grapes a fuller concentration of aromas and flavours as well as ideal acidity for long aging but without losing their fresh fruity notes.
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