Vineyards and winemaking
Collita 2009 is drawn from Macabeu, Xarel·lo and Parellada grown across Can Suriol’s organically certified plots at Castell de Grabuac. Clay-limestone soils and the estate’s varied micro-sites provide fruit with the acidity and structure required for very long bottle ageing.
The component wines ferment with native yeasts before blending and a traditional second fermentation in bottle. Extended time on the lees has developed fine bubbles and considerable savoury depth, while disgorgement without dosage retains a dry, clearly defined finish.
Tasting notes
Appearance
Deep pale gold with a continuous, finely textured bead.
Nose
Baked apple, preserved lemon and dried pear are layered with toasted hazelnut, sourdough and a faint suggestion of chamomile.
Palate
Broad and creamy, yet still energised by a firm line of acidity. Mature orchard fruit and citrus peel give way to almond, biscuit and chalk, with the fine mousse carrying these flavours into a long, dry and savoury finish.
Food pairing
Serve with roast turbot, crab gratin, chicken and morel fricassee or an aged Manchego. Its maturity and depth also make it a thoughtful partner for a British hard cheese such as clothbound Cheddar.
Background story
“Collita” means harvest in Catalan, and this bottling places the identity of the 2009 vintage at its centre. Can Suriol’s practice of ageing Cava on its lees until required allows individual releases to acquire complexity far beyond the minimum demanded by the appellation.
This is the most mature white Cava currently represented in the Suriol selection. Bottle age has shifted the emphasis from primary fruit towards pastry, nuts and dried citrus, while the estate’s no-dosage approach preserves definition.
