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  Sparkling O.D. Rias Baixas: Loose sense Brut.

  From a wine made with previously selected according to the most appropriate parameters balance between acidity and degree grapes (base wine),the corresponding re-fermentation takes place according to the Traditional Method (Champanoise). After nine months in rhymes and with periodic removals, proceeds to disgorgement and addiction corresponding expedition liqueur, being ready a fine sparkling wine that keeps the main organoleptic characteristics of Albariño with the vividness of carbon generated as did Dom Perignon.Cata: Wine of such clean citrus yellow, con irisaciones greenish. Persistent fine bubble thread. It offers aromas of biscuit, pastry shop, nuts and honey. The palate, It is spacious and elegant, feeling the presence of bubbles and recognizing finely flavored cake that evolves into a sweetness not overbearing, step finishing with a persistent and long.
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  Sparkling O.D. Rias Baixas: Eidosela bubbles Atlantic Extra Brut.

  Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old.Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste
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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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  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.

   
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  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 environmental 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).

  PAIRING

  Codorníu Ecológica is a cava ideal to highlight the natural flavors of healthy cuisine and a little spicy (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats).