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Características de Finca La Pleta
Finca La Pleta is a cava made by Codorniu, and belongs to the Ars Collecta collection. It is a single-variety Chardonnay.
FincaLa Pleta is in the Segrià region, where the temperatures are characterised for being low. The vineyard can be found at an altitude of around 286 metres and is oriented towards the South. The soils are quite shallow, containing loam and clay, and a large amount of organic material.
Finca La Pleta is made artisanally, using the estate's best quality grape. The harvest is carried out manually using small boxes, to avoid the grapes bursting while being transported. These processes are always carried out at night, taking advantage of the fresh temperatures.
On arrival at the winery, the grape is chilled and passed through a pneumatic press. Finally, it rests in the bottle for more than 90 months. An exclusive cava with a production of only 300 bottles.
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.
The origins of the company date back to the sixteenth century, when the family Codorniu (through Jaume Codorniu) held several presses and barrels. In 1659 the marriage occurs between Anna Codorniu, the last person in the family to bear the name, and Miquel Raventos, whose surname became part of the heirs of grupo.Al like other companies, with the drop in wine production the nineteenth century reoriented their production Codorniu cava. In 1872 Josep Raventos i Fatjó, after a trip to Champagne, begins producing the first bottles of champagne through a traditional method. At the end of the century is projected the construction of the new winery Codorniu (completed in 1915 designed by Puig i Cadafalch), begin exports to other countries such as Cuba and Argentina, and in 1897 gets to be one of the providers of the Royal House Spanish. In 1976 his winery was recognized as a National Historic-Artistic Monument. During the twentieth century the company managed to emerge as one of the leading brands of sparkling Spanish state.