Codorníu is located in the heart of Catalonia. Cellars of the modern era have five floors, which can contain up to 100 million bottles of the famous "Cava". The exceptional quality and strong capacity for innovation have marked its 450 year history.
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more infoThe Catalan company has in fact distinguished in the production of typical Cava as one of the major domestic producers.
Already from the beginning in 1872, Josep Raventós developed his first bottle of cava in the traditional manner and his son, Manuel Raventós, described this product as we know today as the unmistakable aroma mixture of four varieties: Macabeo, Xarel-lo, Parellada and Chardonnay.
The term "cava" indicates historically the cellars in which the spanish sparkling wine stands. Cava is produced under the "Traditional method", that provides the second fermentation in the bottle, as is the case for Champagne or sparkling "Classic Method". The subsequent aging at least 18 months that sharpens their flavor and makes his perlage unique, happens in the monumental winery, built in 1915 designed by modernist architect Josep Maria Puig i Cadafalch, contemporary and pupil of Gaudi. They consist of over 30 km of tunnels on 5 different levels, declared a national monument by Juan Carlos I in 1976.
40% Macabeo, 30% Parellada, 20% Xarel-the 10% reserve wines
Spain - D.O. Cava
Traditional method
11.5 to 12% Vol
Golden color.
Intense and complex with dominance of dried fruit and brioche.
Ideal as an aperitif or accompaniment to fish, shellfish and delicate white meat.
Temperature: 6-8 ° C
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