La Capella Cava de Paraje Calificado Brut Nature


Cava de Paraje Calificado
Brut Nature
12% Vol.
108 months sur lie on average


Xarel·lo monovarietal from the Espiells estate. Beautiful golden colour and surprisingly deep, complex nose. Intense notes of stone fruit (peach, apricot, loquat, etc.) coexist with brioche and butter. As it opens up, it starts to develop a faint background of nuts and curry, as well as toasted notes, from the long ageing. It is creamy, well-structured and incredibly fresh on the palate. It has a persistent aftertaste of dried apricots, walnuts and fine pastries.

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100% xarel·lo
Finca Espiells


La Capella is at the highest part of the Espiells estate, two hundred metres above sea level. It is a unique vineyard, with stark landscape and a shallow soil bed. The magnificent conditions found in the Penedès region are perfect for growing xarel·lo grapes in Espiells. This yields grapes with loads of character and spirit, which is essential to this long-aged cava. The terroir reinforces the hallmarks of this cava: structure, complexity and freshness.

La Capella
Cava Paraje Calificado

Tasting notes

Golden colour with shiny glints. Deep and complex aromatic intensity. With fruity hints of baked apple, candied apricots and dried apricots, dried fruit and nuances of aromatic Mediterranean herbs with a floral and honeyed touch. It exhibits mineral nuances in the background that take us back to the vineyard where it was born. It is notable for its pastry and toasted bread character, which is evidence of its very long ageing. Very good acidity and great balance, it is elegant, frank, creamy, tasty and very varietal. An opulent, stately and eminently gastronomic Cava that has conquered with excellence the barrier of a remarkable long ageing.

Javier Muñoz & Javier Arroyo
Chef & Sommelier
Restaurante Ovillo


Ovillo is the most personal project of Javier Muñoz-Calero, a restaurant where the chef turns all his professional and vital experience into an honest kitchen that recovers a classic and international recipe book with French, Swiss, Thai, Catalan, Basque, Galician, Murcian and Madrilean influences and a vocation of freedom and honesty in the kitchen.

La Capella is amazing and versatile in gastronomic terms: it can be paired with seafood and with traditional fish dishes as well as with top poultry recipes for meat stews; even veggie recipes!

Serving Temperature: 7-8 ºC
Vegetable medley – La Capella pairs well with vegetarian dishes. utiliza cookies para que tengas la mejor experiencia de navegación.
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