This Cavas Singulares project was born once the Cavas de Paraje project was consolidated. The production of these cavas is carried out in an artisanal way in the Celler Jaume micro-winery, located in the place where the first Codorniu cavas were made. They are born from small batches intended for learning, both at the vineyard and production level. If the Celler Jaume is a tribute to the origin of Codorniu, the Codorníu Ars collecta Cavas Singulares Aires del sur is a tribute to the Xarelo that I have fermented in barrels that have contained fino and brandy
Pale and bright golden yellow color. Very fine bubbles forming continuous rosaries and a persistent crown that indicates a slow fermentation in the bottle.
On the nose there are aromas of apple, balsamic and roasted (very mild liquorice). Autumn fruits also appear, such as raw quince, pecan nut, chestnut, raw nuts, arrope.
Well-integrated acidity, bitter undertone, very broad.
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.
Night harvest. We do a gentle pressing, followed by fermentation at about 16ºC.
This Xarel·lo comes from the area of the Garraf Natural Park where the variety is expressed in all its splendour.
With shallow soils and in a drought area, without irrigation, used to suffering and having shallow roots because the plots are rocky.
We think that in continental climates the cavas with the longest ageing are produced; With this cava it is shown that the Mediterranean climate, without thermal jumps, can also provide us with long aging. Because the climatic zone is as important as the variety being acclimatized to the area, as is the case with this Xarel·lo. Erosion in this area of the Garraf has brought the fertile areas to the lower areas.
In this case, we ferment in barrels that for more than 30 years have contained fino and brandy. When we did the first tests we saw that they were the freshest we had in the winery. Unusual freshness, distant memory of fino/brandy.
It does not provide wood, but it does give an impressive range of aromas. In the 2018 harvest we recovered the dates that were usual for the grape harvest. It was a wet year, which allowed the vines to recover from two years of a worrying drought. The phenological progress was slow due to the moderate temperatures during spring and summer and the rains at the end of August favored the development of the berries. The health was very good
