The taste of elegance
A very special cava bearing the name of the wife of the wineries' founder, Carles Sumarroca.The cava carries a dedication from her three children to their mother: “This is a tribute to our mother, her love of the land is a constant in her life.”
The amphora, a very special design: the design of the bottle, developed by the Massó graphic studio in Barcelona and inspired by the ancient Greek amphora, obtained an award from Sumarroca and ADI-FAD (Industrial Design Association for the Promotion of Decorative Arts) in 2004. It later won the Best Pack Gold Award in 2006. The award was given by a jury consisting of outstanding professionals from the world of marketing, communication and design.
The ripening period for the varieties used to make cava is very different: the Chardonnay variety ripens in mid-August, Xarel•lo in mid-September and Parellada at the beginning of October.
Vinification is typical of a base wine for cava. The grapes of each variety are destemmed at the winery, chilled to minimise oxidation and placed in the presses, where only the flower must is extracted, coming out by gravity and amounting to approximately 50-55%. The must is settled by gravity for 24-36 hours and fermentation is carried out with the clean must at a temperature of 14 °C.
Once this is complete, the wines from the three varieties are filtered and blended. The final stage after tirage is ultrafiltration to leave the wine sterile. The ageing time for cava is more than 24 months (from 28 to 36 months).
The high quality of this cava lies in the selection of the vine plots used to make it. The basis of Núria is the Xarel·lo variety from the Peretes plot, measuring 4.1 hectares in the Santa Creu terrain of the Sumarroca estate. They are old vines at more than 50 years old, growing splendid Xarel·lo yielding low production and using very poor, sandy and gravelly soil. The Parellada comes from the Mirador plot on the same estate, measuring 8.17 ha. It is poor soil, with more clay and chalky gravel. The Chardonnay variety comes from the Castell plot, measuring 3.6 ha, at the top of the Sabartés estate.
Being able to choose the best grapes from the best plots is what makes it different from other cavas.
Núria Claverol is a high-quality cava which stands out, firstly, for the number of small bubbles that form persistently in the glass.
It is straw yellow in colour, despite its long ageing period.
In the nose it is very aromatic and the fruits of the base wine variety are perceived as perfectly combined with the aromas of brioche, with light smoky background notes due to the toastiness of the Xarel·lo variety. It is just a touch of toastiness, like toasted bread.
In the mouth, it is outstandingly refined and bubbles elegantly, with a slightly sweet note that makes it softer and more rounded. It is bright and complex in the mouth.
Like all cavas, Núria Claverol can accompany any meal from beginning to end. Because of its refined nature, we recommend it for aperitifs and starters, which are usually light and respect the sensory characteristics of this cava. Of course, it would also be wonderful at any meal.