Casa Jou ‘La Caldereta’ Brut Nature Sparkling Xarel-lo, Penedès, Spain 2022
Regular price
$50.00
Shipping calculated at checkout.
Laia Esmel and Jaume Vilaseca grew up in Sant Jaume Sesoliveres, in the Anoia River Valley. After years in the wine trade, they returned to Laia’s home village to make single-vineyard, vintage-dated sparkling wine from Xarel-lo. Primary and secondary fermentations both use must from the same vineyard and native yeast, so each bottle reflects its site.
- Winemaker: Laia Esmel
- Farming: Practicing Organic
- Variety: Xarel-lo
- Terroir: Sant Sadurní d’Anoia, Penedès. A 1.5-hectare south-facing hillside at 177 m, planted in 1963 by the Poch family and trained en vaso. Calcareous soils with a clayey texture.
- Vinification: Hand-harvested. Whole grapes pressed gently, using free-run must (most de flor) up to 40% of yield. Re-fermented with fresh must and native yeast.
- Aging: One year in oak and chestnut barrels, then two to three years in bottle, per the producer’s general regime.
- Tasting Notes: Cool, mineral-driven and precise, with fine bubbles and a bright, vibrant profile.
- Food Pairings: Shellfish and raw fish, fried fish and croquetas, cured ham, and soft cheeses.
Casa Jou ‘La Caldereta’ Brut Nature Sparkling Xarel-lo, Penedès, Spain 2022
Regular price
$50.00
Shipping calculated at checkout.
Laia Esmel and Jaume Vilaseca grew up in Sant Jaume Sesoliveres, in the Anoia River Valley. After years in the wine trade, they returned to Laia’s home village to make single-vineyard, vintage-dated sparkling wine from Xarel-lo. Primary and secondary fermentations both use must from the same vineyard and native yeast, so each bottle reflects its site.
- Winemaker: Laia Esmel
- Farming: Practicing Organic
- Variety: Xarel-lo
- Terroir: Sant Sadurní d’Anoia, Penedès. A 1.5-hectare south-facing hillside at 177 m, planted in 1963 by the Poch family and trained en vaso. Calcareous soils with a clayey texture.
- Vinification: Hand-harvested. Whole grapes pressed gently, using free-run must (most de flor) up to 40% of yield. Re-fermented with fresh must and native yeast.
- Aging: One year in oak and chestnut barrels, then two to three years in bottle, per the producer’s general regime.
- Tasting Notes: Cool, mineral-driven and precise, with fine bubbles and a bright, vibrant profile.
- Food Pairings: Shellfish and raw fish, fried fish and croquetas, cured ham, and soft cheeses.