Cava Born Rose Brut

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  Cava Codorníu – Codorníu Ecológica Zero

  Codorníu Ecológica Zero it is a delicious sparkling wine without alcohol obtained by desalcoholización, elaborated with autochthonous varieties of natural crop, of the best organic vineyards in the Penedès.

  DEVELOPMENT (VINIFICATION)

  To avoid any contact with the grape and wine, and eco-friendly with the rest of our production, we decided to gather these grapes on different days of the rest of our harvest. Based on selected wines, the spirit of Codorníu Green Zero is removed carefully by using an innovative system of vacuum distillation and low temperature with respect to the wine, minimizing the loss of its characteristics. The material used in the cellar was separated from the rest, and barrels of fermentation were especially marked. Both oenological products used along the development process as the various stages that are carried out guarantee the designation of ecological.

  VINEYARD (VITICULTURE)

  All the vineyards from which is born Codorníu Ecológica Zero 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).

  PAIRING

  Codorníu Ecológica Zero is not only a perfect toast, but a great accompaniment to snacks, seafood, salads with fruit or flowers, fish and vegetables, crudités or desserts.
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  Pink cava Grand Rosé Ars Codorníu Collection 2015

  Rose Art Grand Opening

  The Ars Collecta range responds to the oenological legacy of more than five centuries creating cavas in 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.
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  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 it is a brut cava vital and expressive, which consolidates Anna in the first row among the pioneers in the elaboration of cavas of new concepcion: 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, yourblend and its versatility, 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.

  PAIRING

  For the expressive style and taste appetizing this 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.

  AWARDS

  GOLD MEDAL CINVE - 2012

  GOLD MEDAL CINVE - 2011

  SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014

  SILVER MEDAL EFFERVESCENTS DU MONDE - 2011

  SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014

  SILVER MEDAL PREMIS VINARI - 2013
• Saragossa

  Cava Brianda de Aragon Brut

  Cava Brianda de Aragon Brut

  Vinification After a first fermentation and bottling, a second alcoholic fermentation in the bottle, called retractions. Here, the base wine is mixed with yeast that help to consume the sugar and causes the fermentation. Then, the bottles are carried to the underground cellars to its period of ageing in contact with lees of the yeasts for a minimum of 15 months, making it a cava reserva.During that time occurs the removal, in the sediment of the yeast is transferred to the neck of the bottle. Later, it carries out the degüello, removing the sediment from the neck of the bottle with the minimum loss of sparkling wine. Finally, is made the corking the cava, by adding the liquor of expedition, a mixture of old wine, and other compounds that are allowed by the Appellation of Origin, what will compensate for the loss of liquid occurred in the disgorgement.
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  Cava Codorníu – Anna Brut Nature Classic

  Anna de Codorníu Brut Nature it is our tribute to the last person of the family that took the surname Codorníu, in 1659 he married the viticulturist Miquel Raventós. Anna de Codorníu was the first cava to include Chardonnay variety 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.

  PAIRING

  The 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.