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.
Download pdf
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.
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.
Chef & Sommelier
Restaurante Ovillo
Pairing
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!