Ars Collecta Paraje Calificado La Pleta is a small plot of Chardonnay at an altitude of 286 meters, facing southwest, on one of the best lands in the Segrià area. The vine is planted on shallow, clay loam soils with very little organic matter.
Bruno Colomer
Codorníu Oenologist
This cava brings new organoleptic nuances to the usual expression of Chardonnay cavas.We can enjoy them in a wide range of pairings such as seafood, seasoned sea dishes (fishstew, marmitako, zarzuela, bouillabaisse), rice dishes, meat casseroles, strews and smokedmeats. We also recommend savouring it on its own in order to enjoy the full range ofregisters that this cava offers.
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View
Straw yellow with golden highlights and an elegant delicate mousse.
Nose
An intense aroma with profuse notes of water fruit and stone fruit accompanied by elegant notes of white flowers. As it unfolds in the glass new aromas emerge from its long cellaring, intermingled with delicate underlying milky nuances and pleasant notes of iodine.
Palate
An intense, voluminous and pleasant mouthfeel with good balance and a velvety texture on the palate. Elegant and creamy bubbles. An aftertaste with reminiscences of white fruit and elegant notes of iodineonce again. A long lingering finish.
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Varieties and Analysis
Yes
Contains sulfites
12%
Alcohol volume (%)
D.O. Cava
Designation of Origin
Chardonnay
Variety/Coupage
Cava
Product
Yes
Suitable for vegans
P38
The Winery
The history of Codorníu is the story of 18 generations of a vine growing family. In 1872, Josep Raventós made the first bottle of cava, applying the traditional method to a blend of the grape varieties of Penedès: Macabeo, Xarel·lo and Parellada. Codorníu reflects the history, tradition, passion and expertise of a family winery with more than 450 years of history, which today continues to maintain its leading position in the production of quality wines and cavas. His cellars in Sant Sadurní d’Anoia were declared a National Historic Artistic Monument in 1976, as one of the key works of Catalan modernism, created by Puig i Cadafalch.
Elaboration - Vinification
A traditionally crafted cava, selecting and harvesting the estate's premium quality grapes.
A traditionally crafted cava, selecting and harvesting the estate's premium quality grapes. Night harvesting in mid August taking advantage of the cool temperature in order 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. Finca La Pleta is a cava that has aged slowly forover 90 months at a constant temperature of 14 °C inside the thick walls of what was originally Codorníu’s first cellar. Limited production of 1,400 bottles.
Vineyard - Viticulture
La Pleta area is a small plot at an altitude of 286 meters, facing southwest, in one of the best areas of our winery.
La Pleta area is a small plot at an altitude of 286 meters, facing southwest, in one of the best areas of our winery. The vine is planted on shallow, clay loam soils with very little organic matter.
