- JOSEP COCA (Cava de Paratge Qualificat)
- Xarel·lo 100%
Handpicked in boxes. Very old Xarel·lo vines. 30% of the base wine fermented in chestnut barrels and aged for 3-4 months. Then the tirage and second fermentation aging for 50 months with its lees.
Cava with fine, persistent bubbles. Very complex aroma with fresh notes of fennel and thyme on a background of ripe fruit and toasty notes. The palate is dense, structured and well balanced, providing with and volume.
Highly recommended with white meat, roast suckling pig with rice or even game, as well as white and blue fish. Serving temperature: 8-9 ºC.
Estate Terroja: It is an evolved soil as there is evidence of the presence of a limestone crust at 70-90 cm depth, and frequent nodules carbonates. Its maturity is also detected by its high degree of structure and porosity that makes water, air and nutrients circulate without restrictions. In a Mediterranean climate such as the one are, where there is a strong decline in rainfall in the summer months, the soil can retain water and nutrients and just enough to keep strains in terms of vegetative balance of Xarel·lo, allowing, on the one hand, a good acidity of the juice, and on the other an optimal phenolic and sacarose maturity. Maturity is related, among other, to the soil characteristics that give it a high potential for precocity, indicating a preferential use of medium to late season varietals, such as Xarel·lo. This Terroja terroir, the Xarel.lo reaches its full maturity and its highest expression, which results in a fresh wine with a concentrated aromatic profile with broad, balanced, creamy, complex and mineral aspects.
After a cold winter and some snow in March, sprouting came late. Rainy and chilly spring and heat came in August, so all in all a rainy and chilly agricultural year.
Limited production: 7.400 bot. Vintage and degorging date visible on the label.