NÚRIA CLAVEROL ALLIER  

NÚRIA CLAVEROL ALLIER

COLS ESTATE BRUT GRAN RESERVA 2012 - Sophistication by the barrel

This is a cava that offers a complex aromatic range and sweetened by the 36 month aging process in stacks and fermentation of the base wine in French oak barrels. The blending is completed with a touch of pinot noir.

CHARACTERISTICS OF THE VINEYARD

Situated in the central part of the Sumarroca estate in the town of Sant Sadurní d'Anoia. Well exposed to the influence of dry inland winds and sea breezes from the Mediterranean Sea alleviated by the effect of the coastal range which stops the humidity. The soil is calcareous, shallow with layers of sedimentary based gravel and silt making the drainage very easy and a fertile loam top layer.

HARVEST

The 2012 harvest was characterised by a winter with mild temperatures and low rainfall. In fact, it did not rain from November to just before the vines started budding. Due to the mild winter and cool spring that followed budding was delayed several days. Some rain allowed the adequate growth of the plant. From late spring temperatures started to rise and the rainfall decreased. But it rained 25-35 litres in May, June, July and August, which together with relatively low humidity, ensured the maturity and sanitation were adequate. The change in colour and maturity were at the usual times.

TASTING NOTE

Very intense and complex aroma. A mix of fruity notes of varietal chardonnay with light, varietal roasts and all on a bed of notes from being aged in barrels. The palate is very structured and tasty, dominated by the fruitiness of the wine with a very interesting vanilla scent. In the mouth it’s refreshing and mineral originating from the pinot which completes the blend.

PRODUCTION

The chardonnay is fermented in new 225 litre barrels of fine grain French oak. Once the fermentation has finished the wine is aged in barrels for up to three months making light batonnage to add more complexity to the wine. Fermentation takes place at a controlled temperature of 16 ° C. Aged in stacks for a minimum of 36 months.

ANALYTICAL DETAILS AND ALLERGENS STATEMENT

Alcohol: 12.30% vol

Dosage: 5 g / l

Total acidity: 4.25 g / l

pH: 3.09

Our products contain sulphites.

Our products do not contain gluten, no dairy, no danger of cross-contamination.