About the wine
An artisan cava, crafted after selecting and harvesting of the “paraje” choicest grapes. Night harvesting by hand in small trays during mid August taking advantage of the cool temperatures in order to avoid oxidation of the grapes’ aromas. The grapes were transferred on a refrigerated truck to our micro-winery where we craft this cava range: Celler Jaume. On arrival, the bunches were sorted, cooled and pressed in a pneumatic press: the must fermented in small vats at 17°C. Following fermentation, we selected the wines that would make up the final blend: the winemaking process was carried out with meticulous care because Xarel.lo wines are very tricky in that they are very prone to oxidation. La Fideuera is a cava that has aged slowly for over 90 months at a constant temperature of 14°C inside the thick walls of what was originally Codorníu’s first cellar.
Straw yellow with golden highlights and elegant delicate bubbles. Good aromatic intensity, with initial notes of Mediterranean mountain, fennel and thyme, resin, aniseed and white fruit (water pear). As it unfolds in the glass, new aromas emerge of bay leaf and white pepper. It has an intense mouthfeel with volume, structure and a good fruity-acidity balance. The mousse is delicate, creamy and vibrant. Reminiscences of aromatic herbs reappear in the aftertaste mingled with delicate toasty tones.
This cava’s organoleptic nuances are broader than the spectrum offered by other cavas. Not only does it make for a wide range of pairings (seafood, suquet, casseroles, rockfish, mussels, seasoned meats, venison, stews, etc...) but it can also be enjoyed on its own so as to savour all its registers.