Identity
| Producer | Codorniu |
| Vol | 0.75 |
| Classification | Brut |
| Grapes | Parellada, Xarel·lo, Macabeo, Chardonnay |
| Color | white |
| Sweetness | dry |
Tasting
| Color Desc | soft and bright yellow tone with persistent crown |
| Aroma | citrus and tropical fruit notes with complex aromas of aging and brioche |
| Palate | refreshing, soft and delicate with balanced acidity and elegant bubbles |
| Finish | clean, bubbly finish with a delicate and long-lasting flavor |
| Food Pairing | seafood, fish, sushi, sashimi, shellfish, white fish, carpaccios |
| Aging Potential | 2-10 years |
| Serving Glassware | flute glass |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
LOWER THAN AVERAGE
Aroma (1-5)
HIGHER THAN AVERAGE
Minerality (1-5)
LOW
Enology
| ABV % | 11.5 |
| Aging Process | Traditional method with second fermentation in bottle, aged on lees in underground cellars at a constant temperature of 15-17°C. |
| Fermentation | Primary fermentation at 15-17°C with selected yeasts; secondary fermentation in bottle. |
Terroir
| Harvest Type | manual |
| Harvest Desc | Harvest takes place at night to keep grapes fresh and preserve aromas, avoiding oxidation and spontaneous fermentation. |
Interesting facts
| Anna de Codorniu was the first cava to include Chardonnay in its blend, launched in 1984, named after the woman who left her mark on the winery. Codorniu is the oldest and largest cava producer in Spain, with a history dating back to 1551. |
Logistics
| Cork | cork |