In the glass
Aroma: wild herb, almond, honeyed lees, tarragon
Palate: saline minerality, creamy autolytic, long bead, elegant herb finish
Single-vineyard 100 percent Xarel-lo Cava de Paraje Calificado from a 7-hectare plot planted 1972 on calcareous soils. 108 months on lees; wild-herb, almond and saline minerality on a long elegant frame.
What it pairs with
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Suquet de peix
Find suquet de peix on TableJourney →
Saffron fish stew partners the wine's saline drive and Mediterranean herb register; long-lees almond depth echoes the rich broth. -
Aged Iberian ham 5J
Find aged iberian ham 5j on TableJourney →
The wine's salt-cured nut depth echoes the highest-grade Iberian ham's complex finish. -
Truffled risotto
108-month lees depth and herb register match white truffle and Parmigiano without overpowering. -
Aged Idiazabal
Smoky Basque sheep's-milk cheese partners the wine's almond and lees-toast depth.
History
La Capella is Juve i Camps's single-vineyard Cava de Paraje Calificado from a 7-hectare plot of Xarel-lo planted in 1972 on calcareous soils. Aged 108 months on lees; the tasting takes place in the estate's namesake chapel space. Approved as Cava de Paraje Calificado in the first 2017 wave.
- 1972 — La Capella Xarel-lo plot planted on calcareous soils
- 2000 — First La Capella vintage
- 2017 — Approved as Cava de Paraje Calificado in the first wave
Facts
- Producer
- Juve i Camps
- Grapes
- Xarel-lo (100%)
- Classification
- Cava de Paraje Calificado
- Oak
- Stainless steel; minimum 108 months on lees in bottle
- ABV
- 12.0%
- Price
- EUR 90 to 140 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 2000
- Organic
- CCPAE
- Vegan
- Yes (no animal-derived fining)
Frequently asked about La Capella Brut Nature
What does Juve i Camps La Capella taste like?
Wild herb, almond, honeyed lees and tarragon on the nose; saline minerality, creamy autolytic notes, a long bead and an elegant herb finish on the palate. Medium-bodied with high acidity and a long savoury finish.
When should I drink La Capella?
Drink between 5 and 25 years from vintage. The 108-month lees ageing has delivered substantial autolytic depth; cellaring deepens the tertiary register toward honeyed nuts and white truffle.
What classification does La Capella have?
Cava de Paraje Calificado, the appellation's top single-vineyard tier created in 2017. La Capella was approved in the first wave alongside Codorniu's three Ars Collecta sites and Freixenet Casa Sala.
What food pairs with La Capella?
Suquet de peix, aged Iberian ham 5J, truffled risotto and aged Idiazabal. The 108-month lees depth rewards serious savoury cooking with umami and salt.