Codorniu

Gran Codorníu Chardonnay Reserva it is the true reflection of a grape, a terroir and a vintage, the best expression of the Chardonnay grape from our vineyards older. The fruit notes stand out in this Brut Nature cava. Its magnificent structure has its source in the fermentation in contact with oak for part of their base wines and in the ageing for more than 15 months.DEVELOPMENT (VINIFICATION) We plan the optimum moment of harvest for this variety. After the destemming and pressing of grapes, we obtain the musts which ferment at a temperature of 15-17 °C for 12-15 days. A part of the must of Chardonnay fermented in contact with oak, getting new shades. greater structure and complexity. Once you have completed the fermentations, is performed the blend and bottled the resulting wine along with the expedition liqueur, that determines your dosage Brut Nature. Bottles made the second fermentation followed by an aging period of a minimum of 15 months contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 °C). This is the traditional method, also used in the production of champagne.VINEYARD (VITICULTURE) The Chardonnay grapes used in production come from Costers del Segre, area marked continental climate, with large temperature differences between day and night and with poor soils and shallow, that avoid excessive vigor of the vineyards and provides great concentration, body and greater intensity of aromas of ripe fruit in the cava. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as fresh as possible and preserve their intense aroma. 

Gran Codorníu Pinot Noir it is the true reflection of a grape, a terroir and a vintage. The best expression of the Pinot Noir grapes of our vineyards older. Codorníu pioneered the cultivation of this variety, and this long experience has enabled us to take a step forward and create a cava exclusive, that enhances the unique nuances of this variety and of this add. A Brut rosé, with an intense aroma of red fruits and citrus, full of freshness and vivacity. Different, elegant, bold, unique and authentic.DEVELOPMENT (VINIFICATION) We plan the optimum moment of harvest, looking for an optimal maturation of the Pinot Noir grapes that provide us with the best potential of color in the skin in addition to good acidity and a moderate alcoholic strength,. After despalillar the grape, let this macerate, leaving the must in contact with the grape skin for a few 3 the 4 hours. Then filter the wort, because of the pink color, and proceeds to start the fermentation at a temperature of between 15 and 17th C. Later it is bottled the wine along with the expedition liqueur, that determines your dosage Brut. Bottles made the second fermentation followed by a period of ageing in contact with lees of the yeasts in our underground cellars at a constant temperature (15-17ºC). This is the so-called traditional method, also used in the production of champagne. En total, the wine will spend a minimum of 12 months in the cellar.VINEYARD (VITICULTURE) The grapes Pinot Noir used in the elaboration of Gran Codorniu come from vineyards of the D. Or. Quarry. These vineyards are the oldest in Spain (over 25 years old) and are located in an area suitable for its cultivation, Riudabella, where the climate is mild continental favors an optimum concentration of the fruit, a greater body and aromatic intensity. The soils are stony, what prevents an excessive force from the vineyard. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The vintage of the Pinot Noir grapes takes place in mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact.