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WineWise
The Wine
A showcase for the full potential of a long‑aged, zero‑dosage Cava from one of the region's biodynamic producers. Aurelia was the name of the woman who started making wine from the family's grapes three generations ago.
The Aurelia is a Gran Reserva Cava, crafted from the three traditional Cava grape varieties (Xarel-lo, Macabeo and Parellada) and aged for 30 months prior to bottling with little or no dosage. The result is a sparkling wine that reflects both the region’s limestone soils and the estate’s dedication to clean, expressive, terroir‑driven Cava.
The wine opens with restrained aromas of citrus peel, green apple peel, fennel and a faint almond note from extended lees aging. On the palate it is taut and dry, carrying a fine, persistent mousse that brings forward its flavors of lemon pith, white peach, crushed stone and subtle herbaciousness. The finish is long, clean and saline, shaped by the absence of dosage and the maturity gained from its Gran Reserva aging.
Pairings: Raw or simply prepared seafood (oysters, scallops or crudo), tapas dishes, serrano ham and herb‑driven vegetable dishes as well as sushi/sashimi and citrus‑accented salads.. Cheese-wise, reach for our soft, bloomy‑rind cheeses, Manchego, truffled cheeses and young goat cheeses.
The Winery
A family-owned winery that began making wine from the family vineyards three generations ago, beginning with Aurèlia Figueras. It was Aurelia who started production in the late 1980s before passing the reins to her daughter-in-law, Anne Marie Comtesse, who pushed the estate into organic farming. Today, the winery is led by Anne Marie's daughter, Olivia Junyent, who expanded on the family’s organic commitment by pushing them into full biodynamic farming.
All bottles are stored in the winery's naturally cooled limestone caves, some 60 feet below the family's old home and hospitality facilities. Experiments are underway amphora for fermenting and aging the still wine prior to secondary fermentation.
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