457, the masterpiece of the Ars Collecta collection; a cava that pays homage to our 457 harvests. A selection of Chardonnay, Pinot Noir and Xarel·lo from our best vineyards and estates located in three different climate zones
Handcrafted Ars Collecta Cavas

2008 Vintage

Climate change gave us a breather in 2008 compared to the extremely high summer temperatures we had witnessed during previous vintages. In all three climate zones the winter was extremely dry and there was abundant rainfall in spring, which luckily stopped before irreparable deceases could affect the vines. These rains forced us to monitor the vineyards very closely and thanks to this, to the privileged enclave of each of these three vineyards and to slow ripening as a result of mild summer temperatures, we harvested healthy choice quality grapes.

In Conca de Barberà, these particularities yielded a Pinot Noir with magnificent phenolic ripeness and excellent potential. The Xarel·lo picked in the Penedès displayed full richness and aromas. The Chardonnay from Costers del Segre revealed its maximum expression after ripening slowly with mild daytime temperatures and cool nights.

Cava Ars Collecta 456


”Paraje” El Tros Nou / Pinot Noir. In one of the coldest zones of the D.O. Cava, the sierra de Prades. Its llicorella soils give the grapes a mineral touch. Its north-east orientation, the altitude and the mild Mediterranean climate ensure enough exposure to the sun but not too much and create an excellent microclimate for the Pinot to express its richness of nuances.

”Paraje” La Fideuera / Xarel.lo. An over 25 year old vineyard in the Lower-Middle Penedès. Limestone gravelly soils where the altitude makes for sharp temperature contrasts and the vineyard’s south orientation enable the Xarel.lo to display its full aromatic potential of fresh fruit with great structure and richness.

”Paraje” La Pleta / Chardonnay. At 286m above sea level, south-east facing and a markedly continental climate. Shallow silt-clay soils with scarce ground cover yield grapes with a higher concentration of aromas and flavours as well as an acidity level that is ideal for long periods of aging but without losing its fresh fruity notes.

Origin of the most expensive cava in the world


It is a cava crafted from three single grape varieties, each of which comes from one of the three zones where we usually farm: two continental zones and one Mediterranean: Chardonnay (Costers del Segre), Pinot Noir (Conca de Barberà) and Xarel·lo (Penedès). When choosing the optimum time to harvest we assessed the cellaring potential of the grapes. Harvesting was by hand and undertaken at night taking advantage of the low temperatures to avoid oxidations of the musts and macerations with the solid matter. The bunches were transported to the press in 12 Kg harvesting bins and at a temperature of 15ºC. They were cooled once inside the winery. Very light pressing yielding 50% (50 l/100 kg). In this way we only work with the noblest part of the must which will help the future cava to maintain its vitality throughout the years of cellaring. Each grape variety was vinified separately and the final blend was undertaken just before bottling. The wines were moved using gravity whilst avoiding as much as possible the use of mechanical systems. Fermentation took place in small vats at a regulated temperature (17ºC).

Selected DO Cavas

Tasting notes

Given this cava’s years of cellaring, what surprises one is how pale it is: there are no straw tones or signs of oxidation. It has persistent bubbles which form a long lasting crown. Notes from aging appear on the nose such as brioche, bread dough and yeasts along with notes of white flowers, almond and elder, ripe fresh fruit; an orchestra of sensations. A creamy mouthfeel due to the fine bubbles, high density because of its years of aging, good definition, balance, vibrancy and elegant complexity.

Cava 456 Gran Reserva

Food matching

An ideal pairing with mild dishes, seasoned or not, and containing fish or meat. It also pairs with barbecues and lightly smoked foods; puffed pastries and savoury pastas are an excellent combination. You also cannot go wrong if you pair it with international cuisine such as Japanese, Chinese or Peruvian dishes.

Cava 457 Ars Collecta Gran Reserva

Technical details

  • Origin apellation: Cava (Conca Barberà, Penedès, Segrià)
  • ”Paraje” and variety:
    La Fideuera - Xarel·lo (10%)

    El Tros Nou - Pinot Noir (45%)

    La Pleta - Chardonay (45%)
  • Harvest date: Mid August 2008
  • Tirage date: May 2009
  • Aging: Gran Reserva (over 90 months)
  • Dosage: Brut


  • Alcohol by volume: 12%
  • Total Acidity: 9.2 g/l
  • pH: 2.83
  • Residual Sugars: 12 g/l

Winemaker’s recommendations

Drink chilled (8º-11º C). If need be, chill for a couple of hours in an ice bucket with water, salt and ice. Avoid sudden chilling in the freezer

Best store upright.

Cellaring potential: This cava has good cellaring potential.

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