Indulge in the exquisite taste of Codorniu Vintage Cava, a premium organic sparkling wine from Spain's oldest winery. This Brut Cava, crafted using the traditional method with Macabeo, Xarel.lo, and Parellada grapes, offers a delightful balance of freshness and complexity.
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Cava Brut Organic
Cava Brut Organic
Organic
Founded in 1551, Codorniu is Spain's oldest winery, and is considered by many as the House of Cava, the most renowned Spanish sparkling wine.
Codorníu Cuvée Vintage is a tribute to the first cava made by Josep Raventós in 1872 with the native varieties Macabeo, Xarel.lo and Parellada and using the prestigious traditional method.
EU Organic
Green Dot
V-Label (European Vegetarian Union)
Organic
Allergy Advice
Contains Sulfites
Codorníu, S.A.,
Sant Sadurní,
D'Anoia,
Spain.
Country of origin: Spain
Bottle
Alcohol by volume: 11.5%
Alcoholic content: 8.6 units
Agent: Codorniu S.A.
Grape variety: WhiteGrapeBlend
Producer: Codorniu S.A.
Winemaker: Bruno Colomer
Wine colour: White
Type of closure: Natural Cork
Storage instructions: To enjoy this wine at its best, drink within of purchase.3 years
History: Codorniu is the oldest winery in Spain, founded in 1551, and were also the creators of the first ever Cava sparkling wine in 1872, when the Raventos family combined the three local grape varieties of Macabeu, Xarel.lo and Parellada. Using the traditional method as in Champagne, and with ageing on the lees and second fermentation in the bottle, the aromas and flavour profile are fresh and fruity but with added complexity and balance.
Regional information: Grapes used in the production of Codorniu Vintage Organic Cava are sourced mainly from an area of D.O. Cava in North Eastern Spain close to Barcelona that has a Mediterannean climate where the local varieties manifest their true character. They are grown in vineyards chosen by our viticultural team to continually improve the crop, with their ripening monitored to establish the optimum moment for harvesting and to ensure the grapes get to the winery in peak condition.
Vinification: We plan the optimum harvesting time for each grape variety used. The first to ripen is Macabeo, followed by Xarel.lo and finally Parellada. The grapes are destemmed & crushed to obtain the must. They are then blended and the resulting wine is bottled with the liqueur de tirage. The bottles undergo the second fermentation followed by a period of ageing in contact with the lees of the yeasts for a minimum of 9 months. The Cava is disgorged and the expedition liqueur added, which determines its dosage.
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