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Pink cava Grand Rosé Ars Codorníu Collection 2015

Grand Rosé Ars Collecta La gama Ars Collecta responde al legado enológico de más de cinco siglos creando cavas en Codorníu. These are made in an artisanal way at Celler Jaume, a micro-winery where innovation, research and an exhaustive previous care of the vineyards give rise to cavas of the highest quality, expressive and guaranteed longevity. Ars Collecta Grand Rosé Gran Reserva has a unique blend of the varieties: Pinot Noir, trepat and xarel lo. At the international Bacchus competition 2020 was awarded a Gold Medal. You already have one more excuse to toast with this excellent rosé cava.
Cava Codorníu – Anna de Codorníu Blanc de Blancs Magnum

The Anna de Codorníu cava brut Blanc de Blancs Reserve is a unique edition for quality cuisine. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 mese s, that makes it the perfect accompaniment for our cuisine. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Blanc de Blancs Reserve. After de-stemming and pressing of the grapes, we obtain the musts,which ferment at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, performed the assembly and subsequent retractions following the traditional method, known as "method champenoise". The bottles pass to the underground cellars (at a temperature lower than 17 ºC) where takes place the second fermentation followed by a period of ageing. En total, the wine will spend a minimum of 15 months in the cellars, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the lees deposited after the second fermentation.Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper. VINEYARD (VITICULTURE) The grapes used for the production of Anna de Codorníu Blanc de Blancs Reserve come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, fact that favors an optimal concentration and gives it freshness and more capable of aging, as well as more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact. Xarel lo varieties,The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral. MARIDAJE Anna de Codorníu Blanc de Blancs Reserva es un cava brut muy gastronómico, it is a good ally to accompany home to a menu: incoming, sautéed vegetables, Fish, seafood, meats stewed pearl, desserts... and many preparations more. AWARDS 91 POINTS JAMES SUCKLING 2018 90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018 90 POINTS GUIDE PEÑÍN 2015 MEDALLA DE ORO BACCHUS - 2014 MEDALLA DE ORO CINVE - 2015 MEDALLA DE ORO EFFERVESCENTS DU MONDE - 2014 MEDALLA DE ORO INTERNATIONAL WINE CHALLENGE - 2015 MEDALLA DE PLATA BERLINER WEIN TROPHY - 2013 MEDALLA DE PLATA CINVE - 2014 MEDALLA DE PLATA CONCOURS MONDIAL DE BRUXELLES - 2015 MEDALLA DE PLATA CONCOURS MONDIAL DE BRUXELLES - 2014 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2016 MEDALLA DE PLATA INTERNATIONAL WINE CHALLENGE - 2016 MEDALLA DE PLATA TASTING.COM (JERALD O'KENNARD) - 2016 ONE OF THE BEST 10 SPARKLING OF THE WORLD EFFERVESCENTS DU MONDE - 2014 2 STARS HARPERS WINE STARS - 2017
Cava Red House – Black sheep

Villafranca del Penedes, cradle of cava, Trepat grow grapes that give rise to our cava. Loamy texture soils, in some cases somewhat chalky, with some clay content. Upon receipt of the table in the winery temperature thereof is lowered to 5 ° C for later making pressing. Use only the flower must first pressed. Fermentation about 14 ° C 25 days to preserve the maximum power of the aromatic variety. The bottle rests for a minimum of nine months in rhyme. After the disgorgement to remove sediment is added to the liquor issue. This is a cava extra brut, with only 3,5 grams per liter of sugar. And slightly pale ink asalmonado fruit variety Trepat. floral and fruity nose, with aromas of small berries. The palate surprises until the last bubble, with one step up, tasty, creamy, where blackcurrant flavors are emphasized, blackberry and pralines. Limited production 34.623 bottles.
Cava Codorníu – Sweet Anna of Codorníu

Dulce Anna es un cava fresco y versátil. A champagne made primarily with Chardonnay, to complete your blend with the traditional varieties of Macabeo, Xarello and Parellada. The result is a cava fresh and soft on the palate, full of vitality. Fantastic combination of fruity scents with the balance sweet in the mouth. The two phases taste, harmonize perfectly: the smell compliments the taste and reciprocally. On the nose it is appreciate fresh notes of fruits of spring and white flowers, memories of peaches and almond flowers. In the mouth provides a pleasant feeling of density, always keeping a great freshness and vitality.
Cava Codorníu – Anna de Codorníu Blanc de Blancs Reserve

The Anna de Codorníu cava brut Blanc de Blancs Reserve is a unique edition for quality cuisine. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 mese s, that makes it the perfect accompaniment for our cuisine.
Cava Codorníu – Anna de Codorníu Blanc de Noirs

Anna is dressed in night to surprise us with the utmost sophistication and elegance. Anna de Codorníu Blanc de Noirs es un cava brut vital y expresivo que consolida a Anna en la primera fila entre los pioneros en la elaboración de cavas de nueva concepc ión: the Blanc de Noirs. Discover a cava white made exclusively with red grapes (Pinot Noir), with aromas of violet and red fruits. Because of its history, su coupage y su versatilidad, Anna has become the cava most iconic symbol of Codorníu. DEVELOPMENT (VINIFICATION) For Anna de Codorníu Blanc de Noirs we plan the optimum moment of harvest, despalillamos the grape and the prensamos gently. To be treated of grapes, the grape skins remain for some time in contact with the wort, and we use only the first fraction of this for the base wine of cava brut Anna Blanc de Noirs. These base wines show shades of pink soft in the beginning, that subside throughout the fermentations to be in a champagne color, more intense than those from white varieties. Once completed the fermentation and stabilized the wine, add the liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 15 ºC) where takes place a second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine passes 9 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement. Subsequently it is added to a quantity of expedition liqueur, and finally, cover definitely the bottle with a cork stopper. VINEYARD (VITICULTURE) The grapes used in the production of Anna de Codorníu Blanc de Noirs come from vineyards of continental climate on soils of slate of the D. Or. Quarry. The thermal oscillations of day and night are very pronounced; this favors an optimum concentration, more body and greater intensity in the grape. 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, to keep the grapes as cool as possible and thus to keep their aromas intact and prevent processes of oxidation and spontaneous fermentations. For this product, the entry of grapes in the winery is very careful and, as a result, the base wines that are made for the cava Anna Blanc de Noirs are intense, clean on the nose and mouth, and stand density and creaminess. MARIDAJE Por el estilo expresivo y sabor apetitoso de este cava brut, it is advisable to accompany it with dishes bright and a little spicy which highlight the raw material: cold pasta with fruit, fish steamed or salt, cod in a salad, rice with vegetables, meat undercooked, cooked ham. Anna de Codorníu Blanc de Noirs is also a good company for fruit desserts: cakes, jams, lychees, mangos, macedonias. PREMIOS MEDALLA DE ORO CINVE - 2012 MEDALLA DE ORO CINVE - 2011 MEDALLA DE PLATA DECANTER WORLD WINE AWARDS - 2014 MEDALLA DE PLATA EFFERVESCENTS DU MONDE - 2011 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2014 MEDALLA DE PLATA PREMIS VINARI - 2013
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Cava Codorníu – Anna de Codorníu T'estimo

The iconic bottle of Anna, the cava most iconic symbol of Codorníu, dresses of petals and proposes a form of what's more original to say "I love you". Anna from Codorníu T'estimo is a perfect gift to show with "flowers "and a safe buy for those who want to surprise. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna of Codorníu Love. After de-stemming and pressing of the grapes, we obtain the musts. We add selected yeast and the must ferments at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, is performed the assembly of the same and then bottled the resulting wine along with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 ºC) where takes place the second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine will spend a minimum of 12 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the sediments deposited after the second fermentation. Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper. VINEYARD (VITICULTURE) The grapes used for the production of Anna de Codorníu Love come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, that is conducive to optimal concentration, less acidity, more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations. Xarel lo varieties, The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral. MARIDAJE Su delicadeza y frescor convierten a Anna de Codorníu T'estimo en un cava ideal como aperitivo. Also, it is a brut cava ideal to accompany seafood fish and white meat. Good companion of sushi and sashimi or carpaccio little spicy.
Cava Codorníu – Anna Brut Nature Classic

Anna de Codorníu Brut Nature is our tribute to the last person in the family who took the surname Codorniu, in 1659 he married the viticulturist Miquel Raventós. Anna de Codorníu cava was the first to introduce the variety Chardonnay in its blend , which gives it delicate aromas, a cool unmistakable and a unique personality. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Brut Nature. After de-stemming and pressing of the grapes, we obtain the musts. We add selected yeast and the must ferments at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, is performed the assembly of the same and then bottled the resulting wine along with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 ºC) where takes place the second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine will spend a minimum of 12 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the sediments deposited after the second fermentation. Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this Brut Nature cava. Finally, cover the bottle and definitely with a cork stopper. This is the traditional method, also used in the production of champagne. VINEYARD (VITICULTURE) The grapes used for the elaboration of cava Anna de Codorníu Brut Nature, coming from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, that is conducive to optimal concentration, less acidity, more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations. Xarel lo varieties, The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral. MARIDAJE Los cavas Brut Nature, by its low content in sugars, they are slightly bitter, what makes them a good ally for a snack (nuts, olives, canapés of foie-gras, caviar or substitutes...), wok vegetables, seafood and grilled meats.
Cava Codorníu – Codorníu Ecológica Brut

Codorníu Ecológica Brut , the authentic expression of the cava traditional. Elaborated with autochthonous varieties naturally grown, of the best organic vineyards in the Penedès. To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. Vinified with the utmost care in a reserved area of our historic winery. Both oenological products used throughout the development process as the various stages carried out to guarantee the denomination of organic cava. DEVELOPMENT (VINIFICATION) To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. The material used in the winery is separated from the rest and are labeled in a special way the fermentation tanks. Both oenological products used throughout the development process as the various stages carried out ensure the designation of ecological. VINEYARD (VITICULTURE) All the vineyards from which is born Codorníu Ecológica Brut have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alt Penedès (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha). MARIDAJE Codorníu Ecológica es un cava idóneo para resaltar los sabores naturales de una cocina sana y poco condimentada (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats).
Cava Codorníu – Codorníu Ecológica Is Semi-Dry

Ecological Semiseco Codorníu is made with local grapes grown naturally , of the best organic vineyards in the D. O. Cava in the Penedés. Para evitar cualquier contacto de las uvas y mostos ecológicos con el resto de nuestra p roducción decidimos recoger estas uvas en días diferentes del resto de nuestra vendimia. Vinified with the utmost care in a reserved area of our historic winery. Both oenological products used throughout the development process as the various stages carried out to guarantee the denomination of organic cava semiseco. DEVELOPMENT (VINIFICATION) To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. The material used in the winery is separated from the rest and are labeled in a special way the fermentation tanks. Both oenological products used throughout the development process as the various stages carried out ensure the designation of ecological Codorníu Ecológica is semi-dry. VINEYARD (VITICULTURE) All of the vineyards of the D. Or. Cava of the born Codorníu Ecológica have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alto Penedés (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha). MARIDAJE Codorníu Ecológica Semiseco es un cava idóneo para resaltar los sabores naturales de una cocina sana y poco condimentada (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats).
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