La Capella Cava de Paraje Calificado Brut Nature
Cava de Paraje Calificado
Brut Nature
12% Vol.
150 months sur lie on average
Xarel·lo monovarietal from the Espiells estate. The soil and climate of La Capella yield grapes of an extraordinarily concentrated fruit character. These are highly expressive Xarel·los and they are treated with the utmost care during the production process to preserve the uniqueness of the terroir. La Capella spends 150 months in our cellars, and the time, silence and calm do all the rest, shaping a jewel of a liquid that contains all the flavours of Penedès. It is capable of conveying the energy of the land; a very elegant, fine wine with daring opulence.
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Espiells
Made from 100% Xarel·lo grapes grown in our Espiells estate, from the site of La Capella, an exceptional 7-hectare vineyard facing south-southwest with a gentle slope that optimizes sun exposure. Only 0.7 hectares, planted in 1981 and bush-trained, are devoted to the production of the sparkling wine that bears its name. Sandy-loam soils, poor and shallow, at an altitude of 210 meters above sea level.
Cava Paraje Calificado
Tasting notes
Brilliant golden color, with a very fine and persistent bubble. On the nose, it shows very high aromatic intensity, with a complex array reminiscent of honey, candied fruit, dried nuts, toasted bread and crust, accompanied by candied lemon peel, pineapple in syrup, quince, and a subtle touch of truffle. On the palate, the entry is elegant, with a delicate bubble integrated into a lively and well-marked acidity, while offering a creamy texture. The mid-palate is broad and harmonious, with a powerful aftertaste full of nuances. The finish is dry, clean, with saline memories and an almost eternal persistence.
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!
