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  • Codorniu Cava Clasico Brut

Codorniu Cava Clasico Brut

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Product Description

Classic 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 honey.

  • Brand: Codorníu
  • Description: Methode Champenoise Brut
  • Vintages Available: N.V.
  • Country, Region: Spain, Catalonia

About the Producer

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.

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.




The Casanova di Neri vineyards, set on the various slopes of Montalcino, are influenced by radical differences in soil, microclimate and surrounding vegetation, while maintaining a maximum separation of just one kilometre. One of them is Fiesole, close to the homonymous farmhouse and cellar, which is characterised by chestnut trees right next to the vineyards. Le Cetine is in the hottest area, characterised by Mediterranean scrub and calcareous soil. The heavy stone and pebble-filled soils of Pietradonice are situated to the southeast. Cerretalto is an amphitheatre located east of Montalcino, with unique volcanic and alluvial soil, rich in iron, and a particular microclimate. The grapes for Brunello “White Label” are harvested during the first 2 weeks of September. Brunello “White Label” is born in vineyards that look to Montalcino from the east, at an altitude which varies from 350 to 480 metres above sea level.


The bottles are transferred to underground cellars (with a constant temperature of 17ºC), where the second fermentation occurs followed by a period of ageing in contact with the yeast lees. In all, the wine spends at least nine months in the cellar. Subsequently, riddling and disgorging take place, during which the sediment from the second fermentation is extracted and the “licor de expedición” is added: this will determine its dosage classification. Finally, the final cork is inserted into the bottle.

Tasting Notes

White, bubbly and persistent mousse characterised by tiny pearl-like chains that make up an appealing, vigorous and long-lasting “crown”. The bouquet is characterised by strong minerality and apple blossom; full and inviting, it embraces hints of sweet ripe fruit, meringue, pastries and candied citrus peel. On the palate, its flavour fully matches the nose, with a creamy, almost crunchy sensation and a texture that combines elegance and lightness, depth and harmony.


11.5% alcohol vol.

Food Suggestions

Ideal as an aperitif, accompanying dried fruits and nuts, savoury pies, assorted canapes, etc.

Serving temperature: 6-8°C.


Ready to drink, Cava is best enjoyed when freshly disgorged and kept up to 2 years.

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