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The roots of the cava industry can be traced back to Josep Raventós's travels through Europe in the 1860s, where he was promoting the still wines of the Codorníu Winery. He worked for the family winery as he was married to Anna Codorníu. His visits to Champagne sparked an interest in the potential for a Spanish wine made using the same traditional method. He created his first sparkler in 1872, after the vineyards of Penedès were devastated by the phylloxera plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. His vision was also to increase the value of the still wines being produced by his family and - turning it into “champagne” - was a simple way of doing this.

Codorniu Cava is a sparkling wine of Denominación de Origen (DO) status, most of which is produced in Catalonia, in North West Spain. Only wines produced by the champenoise traditional method may be labelled “cava”, those produced by other processes may only be called "sparkling wines" (vinos espumosos). About 95% of all cava is produced in the Penedès area in Catalonia, with the village of Sant Sadurní d'Anoia being home to many of Spain's largest production houses. When it first began, Codorníu’s production was 100,000 bottles of Cava annually, today is close to 38-million.

The Catalan word cava means "cave", or "cellar". Caves were used in the early days of cava production for the preservation or aging of wine. Catalan winemakers officially adopted the term in 1970 to distinguish their product from French champagne.

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Codorniu Cava Clasico Brut

R 275.00

Classic Codorniu Cava, fresh and well balanced on the palate with elegant, fine bubbles. Very flavoursome, delivering scents and tastes of almond blossom, fresh apple, citrus and a note of...