Codorniu Cava Clasico Brut

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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 honey.

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🔎 Vivino | Wine-Searcher 🍇

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Categories : Best Selling, Catalonia, Cava, Codorniu, Macabeo, Methode Champenoise Brut, Non-Vintage, Parellada, Spain, Sparkling Wine, Varietal, Vintage, Wine, Xarel-lo

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 honey.

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

Grapes

Macabeo
Xarel-lo
Parellada

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.

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.

Vineyard

In order to supply the winery, Codorníu requires 6,000 hectares of vineyards. Codorníu draws from vineyards in three different climatic zones within the Cava Designation of Origin: El Penedès, with a Mediterranean climate and limestone and clay soils; La Conca de Barberà, the slate soils of which give the grapes mineral tones; and the continental and higher-lying area of inland Catalonia, where the temperature contrasts of day and night yield aromatic grapes with higher acidity. This is where most of the Parellada is grown. The Chardonnay comes from Codorníu’s inland vineyards in Costers del Segre, the Pinot Noir from Conca de Barberà, and the Xarel·lo varietal comes from the Penedès.

Vinification

Each variety is harvested at its optimum ripening stage. After destemming and pressing, must is obtained. Selected yeast is added and the must ferments at a temperature of between 15º and 17ºC. Once fermentation is complete and the wine is stabilised, blending takes place and the resulting wine is bottled with the “licor de tiraje” (a mixture of sugar and yeast).

Ageing

The bottles are transferred to underground cellars (with a constant temperature of 17°C), 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.

Analysis

11.5% alcohol vol.

Food Suggestions

Codorniu Cava is ideal as an aperitif, accompanying dried fruits and nuts, savoury pies, assorted canapes, etc.

Serving temperature: 6-8°C.

Cellar

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

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Codorniu Cava Clasico Brut Review

Absolutely exquisite. Not sweet or too dry. The perfect balance any Brut should have.

Codorniu Cava Clasico Brut BRILLIANT

this Cava is an absolute delight. Loved it

Cordorniu Cava Classico Brut

This was a fantastic sparkling wine. It has well balanced, elegant fine bubbles with lovely scents of apple blossom, citrus fruits and honey. I would definitely recommend it for a special occasion or with friends