Identity
| Producer | Codorniu |
| Vol | 0.75 |
| Classification | Cava |
| Grapes | Macabeo, Xarel‑lo, Parellada, Chardonnay |
| Color | White (sparkling) |
| Sweetness | Brut (dry) |
Tasting
| Food Pairing | Seafood, white fish, shellfish, light appetizers, salads, sushi. |
| Serving Temp | 6 - 8 |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
LOW
Aroma (1-5)
AVERAGE
Astringency (1-5)
LOWER THAN AVERAGE
Minerality (1-5)
LOW
Enology
| ABV % | 11.5 |
| Aging Process | 9 months on lees in the winery cellar, secondary fermentation in bottle (traditional method). |
| Fermentation | Primary alcoholic fermentation at controlled temperature 15‑17 °C; secondary (tirage) fermentation in bottle. |
Terroir
| Harvest Type | Manual (hand‑harvested grapes, traditional crushing) |
| Harvest Desc | Berries are separated from stems and crushed; must macerates on skins for several hours; primary fermentation at 15‑17 °C; secondary fermentation in bottle. |
Interesting facts
| Codorniu's winemaking history dates back to 1551; the house became official supplier to the Spanish royal court in 1897 and its cellars in Sant Sadurní d'Anoia were declared a national historic monument in 1976. |
Logistics
| Cork | Natural cork |