The Ars Collecta range is the result of Codorníu's legacy of more than five centuries of cava production. Crafted in an artisanal manner in Celler Jaume, a micro-winery where innovation, research and the prior painstaking care of the vineyards result in expressive cavas of the highest quality and guaranteed longevity. Ars Collecta 456 is a sublime Gran Reserva Brut Cava. Named after the total number of harvests carried out by the winery across the centuries, it is made from an exclusive blend of Pinot Noir, Xarel·lo and Chardonnay grapes from Codorníu's three Parajes Calificados or Qualified Vineyards. All of the world's international wine critics have given it scores of 90 points or more: James Suckling, 93; Robert Parker 90+; Guía Peñín 94, and Anuario de Vinos de El País 97. A legend in cava form. Enjoy it on that very special occasion.
Surprisingly pale. There are no straw tones or symptoms of oxidation; persistent bubbles forming a creamy crown that persists for a long time in the glass.
Notes of aging on the nose such as brioche, bread dough and yeasts, but also of white flowers, almond and elderberry, ripe fruit and strawberries.
Creamy on the palate due to the fine bubbles, high density due to its cellaring time, good definition, balance, vitality and elegant complexity.
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 i Cadafalch.
The optimum time for harvesting was determined based on the grape quality’s aging potential.
An offering made up of a representative from each of the three zones we normally work in: two continental and one Mediterranean zone: Chardonnay (Segrià), Pinot Noir (Conca de Barberà), Xarel·lo (Penedès). The optimum time for harvesting was determined based on the grape quality’s aging potential. The bunches were hand picked at night taking advantage ofthe low temperatures to avoid oxidations of the musts and macerations with the solid matter. They were delivered to the winery in 12 Kg boxes at around 15 ºC and were cooled once inside the winery. They were very softly pressed with a 50% yield (50l/100 kg); thus collecting only the most noble part of the must which will help the future cava to maintain its vitality during its years of cellaring. Each varietal was vinified separately and the final blend was made just before bottling. The wines were moved making use of gravity and avoiding the use of mechanical systems as much as possible; they were fermented in small tanks at a regulated temperature (17 ºC).
An offering made up of a representative from each of the three zones of D.O. Cava.
Finca El Tros Nou/Pinot Noir. Located on one of the coldest zones in the D.O. Cava, Serralada de Prades. Its “llicorella” soils yield grapes with a mineral touch. The vineyard faces north-eastand the altitude; together with the moderate continental climate avoid excessive exposure to the sun creating an excellent microclimate for the Pinot to express its full richness of nuances.
Finca La Fideuera/Xarel·lo. A vineyard planted over 25 years ago located in the Bajo-Medio Penedès. The limy gravelly soils, the altitude with its sharp contrasts in temperatures and the vineyard’s south facing location bring out the Xarel·lo’s full aromatic potential of fresh.
Finca La Pleta/Chardonnay. At an altitude of 286m; south-east facing and with a very pronounced continental climate. Shallow limy clay soils with scarce organic matter give the grapes a fuller concentration of aromas and flavours as well as ideal acidity for long aging but without losing their fresh fruity notes.