2024
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Pink cava Grand Rosé Ars Codorníu Collection 2015
Rose Art Grand Opening
The Ars Collecta range responds to the oenological legacy of more than five centuries creating cavas in Codorníu. These are made in an artisanal way at Celler Jaume, a micro-winery where innovation, research and an exhaustive previous care of the vineyards give rise to cavas of the highest quality, expressive and guaranteed longevity. Ars Collecta Grand Rosé Gran Reserva has a unique blend of the varieties: Pinot Noir, trepat and xarel lo. At the international Bacchus competition 2020 was awarded a Gold Medal. You already have one more excuse to toast with this excellent rosé cava. -
Perrier Jouët Belle Epoque Rose Magnum luminoso
Hervé Deschamps, seventh Chef de Caves Perrier-Jouët, chooses personally the Chardonnay that is produced this exceptional cuvée, doing gala of the pioneering spirit of the Maison and of its two centuries of experience with this iconic strain through selection and assembly of the Chardonnay from the best Crus of the region. Hervé Deschamps also adds a touch of reserve wines, with a dosage under, to create a wine full of freshness, lightness and vitality. After three years of rest in the harmony of the cellars of Perrier-Jouët, the wine is ready to see the light. Dosage: 8 g/l. Until a 15 % of reserve wines (wines from two or three previous years) Pairing As an appetizer, the purity of Perrier-Jouët Blanc de Blancs is simply unmatched. But it can also be a fascinating delight if accompanied by caviar, scallops or lobster. -
Champagne Perrier Jouët belle epoque Rose
Hervé Deschamps, seventh Chef de Caves Perrier-Jouët, chooses personally the Chardonnay that is produced this exceptional cuvée, doing gala of the pioneering spirit of the Maison and of its two centuries of experience with this iconic strain through selection and assembly of the Chardonnay from the best Crus of the region. Hervé Deschamps also adds a touch of reserve wines, with a dosage under, to create a wine full of freshness, lightness and vitality. After three years of rest in the harmony of the cellars of Perrier-Jouët, the wine is ready to see the light. Dosage: 8 g/l. Until a 15 % of reserve wines (wines from two or three previous years) Pairing As an appetizer, the purity of Perrier-Jouët Blanc de Blancs is simply unmatched. But it can also be a fascinating delight if accompanied by caviar, scallops or lobster. -
Champagne Perrier Jouët Blason Rosé Estuchado
BLASON ROSÉ Boxed bottle The cuvee most exquisite in the collection. "Perrier-Jouët Blason Rosé is the wine culinary collection of the Maison, with a assembly unmistakable that confers generosity and spontaneity." Hervé Deschamps, chef de caves. The Chef de Caves looking for size and structure in this cuvee with the desire to create a champagne gourmet that you retain a certain freshness. A pairing that requires the precision of a true master to extract the elegance of the style that characterises Perrier-Jouët. The selection of the Crus fits with mimo in function of the harvest. The addition of between a 12 and 15% of reserve wines gives the consistency needed to balance the style of Perrier-Jouët and the effects of the climatology of the year. Built on the model of ll PerrierJouët Grand Brut, of which assembly is the protagonist of the intensity of the Chardonnay, Perrier-Jouët Blason Rosé has been enriched by the addition of red wines. The elegance and finesse of the Chardonnay (25%) combined with the structure of the Pinot Noir (50%, including the reds added) and the fruity character of the Pinot Meunier (25%), grape variety in which Perrier-Jouët has acquired a particular expertise. Pairing Voluptuous freshness of Perrier-Jouët Blason Rosé is delicious with salmon, snapper or sushi, while her voluptuousness fits perfectly with duck breast or lamb with red fruits —blueberries, for example—. It can also be paired with desserts that combine red fruits with the taste of the white chocolate and vanilla. Medals Gold medal in the category of Champagne Rosé - GILBERT ET GAILLARD, 2016 Gold medal in the category of Champagne – INTERNATIONAL WINE CHALLENGE, 2016 -
Champagne Perrier Jouët Blason Rosé Magnum
Rosé coat of arms Magnum The cuvee most exquisite in the collection. "Perrier-Jouët Blason Rosé is the wine culinary collection of the Maison, with a assembly unmistakable that confers generosity and spontaneity." Hervé Deschamps, chef de caves. The Chef de Caves looking for size and structure in this cuvee with the desire to create a champagne gourmet that you retain a certain freshness. A pairing that requires the precision of a true master to extract the elegance of the style that characterises Perrier-Jouët. The selection of the Crus fits with mimo in function of the harvest. The addition of between a 12 and 15% of reserve wines gives the consistency needed to balance the style of Perrier-Jouët and the effects of the climatology of the year. Built on the model of ll PerrierJouët Grand Brut, of which assembly is the protagonist of the intensity of the Chardonnay, Perrier-Jouët Blason Rosé has been enriched by the addition of red wines. The elegance and finesse of the Chardonnay (25%) combined with the structure of the Pinot Noir (50%, including the reds added) and the fruity character of the Pinot Meunier (25%), grape variety in which Perrier-Jouët has acquired a particular expertise. Pairing Voluptuous freshness of Perrier-Jouët Blason Rosé is delicious with salmon, snapper or sushi, while her voluptuousness fits perfectly with duck breast or lamb with red fruits —blueberries, for example—. It can also be paired with desserts that combine red fruits with the taste of the white chocolate and vanilla. Medals Gold medal in the category of Champagne Rosé - GILBERT ET GAILLARD, 2016 Gold medal in the category of Champagne – INTERNATIONAL WINE CHALLENGE, 2016 -
Champagne Perrier Jouët Grand Brut Estuchado
GRAND BRUT Boxed bottle The heir apparent to the style of Perrier-Jouët. "The cuvée Perrier Jouët Grand Brut is the perfect introduction to the style of the Maison." Hervé Deschamps , chef de caves. Assembly of fifty Crus different, Perrier-Jouët Grand Brut it is a true reflection of the quality and diversity of the wine tradition of the Maison. This assemblage is the balance between consistency of style Perrier-Jouët and the effects of the climatology of the year. With the addition of between a 12 and 20% of reserve wines, the cuvée Perrier-Jouët Grand Brut is dominated by elegance and finesse of Chardonnay (20%) from the best vineyards of the Côte des Blancs. The delicacy of its structure comes from the Pinot Noir (40%) harvested mainly in the Montagne de Reims and Vallée de la Marne, although also in the best Crus of the region Aube, as Les Riceys. The Pinot Meunier (40%) the Vallée de la Marne brings harmony, a fruity character and roundness to the wine. Pairing Perrier-Jouët Grand combines perfectly with dishes like carpaccio of fish or white meat Brut. Its cheerful liveliness is complemented perfectly with the crisp vegetables and the tofu. Medals Gold medal in the category of Champagne Brut – GILBERT ET GAILLARD, 2016 -
Champagne Pommery Brut Royal
Pommery Brut Royal it is vivacity, aromas of white fruits combined with small red fruits. A mixture in a champagne that emphasizes the Chardonnay grape, from 40 selected villages of the areas Côte des Blancs and Montagne de Reims, cuyo weather contributes to the liveliness and delicacy of the variety. DEVELOPMENT (VINIFICATION) The initial fermentation is maintained at a low temperature (16 ºC). Foaming is particularly slow in the wine cellar to 30 meters of depth and at very low temperature (10 ºC) to allow the formation of the bubbles, fine and elegant. In consistency with the style Pommery, the wine passes through different clarified and meticulous decantation to separate the lees of the wine. The liquor dosage, prepared only with white wines Grands Crus, it incorporates all the properties of the different wines that make up the blend of this champagne.PAIRINGPommery Brut Royal can be enjoyed at any time of the day or night. -
Cava Codorníu – Jaume Codorníu Magnum
Cava brut Magnum Jaume Codorníu is a unique edition for quality cuisine. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 monthss, that makes it the perfect accompaniment for our cuisine. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Blanc de Blancs Reserve. After de-stemming and pressing of the grapes, we obtain the musts,which ferment at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, performed the assembly and subsequent retractions following the traditional method, known as "method champenoise". The bottles pass to the underground cellars (at a temperature lower than 17 ºC) where takes place the second fermentation followed by a period of ageing. En total, the wine will spend a minimum of 15 months in the cellars, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the lees deposited after the second fermentation.Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper.VINEYARD (VITICULTURE)The grapes used for the production of Anna de Codorníu Blanc de Blancs Reserve come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, fact that favors an optimal concentration and gives it freshness and more capable of aging, as well as more body and greater intensity in the grape. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact. Xarel lo varieties,The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral.PAIRINGAnna de Codorníu Blanc de Blancs Reserva is a cava brut gastronomic, it is a good ally to accompany home to a menu: incoming, sautéed vegetables, Fish, seafood, meats stewed pearl, desserts... and many preparations more.AWARDS91 POINTS JAMES SUCKLING 201890 POINTS GUIDE 365 DAYS (LIVE THE WINE) 201890 POINTS GUIDE PEÑÍN 2015GOLD MEDAL BACCHUS - 2014GOLD MEDAL CINVE - 2015GOLD MEDAL EFFERVESCENTS DU MONDE - 2014GOLD MEDAL INTERNATIONAL WINE CHALLENGE - 2015SILVER MEDAL BERLINER WEIN TROPHY - 2013SILVER MEDAL CINVE - 2014SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2015SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2014SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2016SILVER MEDAL TASTING.COM (JERALD O KENNARD) - 2016ONE OF THE BEST 10 SPARKLING OF THE WORLD EFFERVESCENTS DU MONDE - 20142 STARS HARPERS WINE STARS - 2017 -
Cava Codorníu – Anna de Codorníu Blanc de Blancs Magnum
The cava brut Anna de Codorníu Blanc de Blancs Reserve it is a unique edition to a selected gastronomy. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 monthss, that makes it the perfect accompaniment for our cuisine. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Blanc de Blancs Reserve. After de-stemming and pressing of the grapes, we obtain the musts,which ferment at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, performed the assembly and subsequent retractions following the traditional method, known as "method champenoise". The bottles pass to the underground cellars (at a temperature lower than 17 ºC) where takes place the second fermentation followed by a period of ageing. En total, the wine will spend a minimum of 15 months in the cellars, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the lees deposited after the second fermentation.Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper.VINEYARD (VITICULTURE)The grapes used for the production of Anna de Codorníu Blanc de Blancs Reserve come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, fact that favors an optimal concentration and gives it freshness and more capable of aging, as well as more body and greater intensity in the grape. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact. Xarel lo varieties,The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral.PAIRINGAnna de Codorníu Blanc de Blancs Reserva is a cava brut gastronomic, it is a good ally to accompany home to a menu: incoming, sautéed vegetables, Fish, seafood, meats stewed pearl, desserts... and many preparations more.AWARDS91 POINTS JAMES SUCKLING 201890 POINTS GUIDE 365 DAYS (LIVE THE WINE) 201890 POINTS GUIDE PEÑÍN 2015GOLD MEDAL BACCHUS - 2014GOLD MEDAL CINVE - 2015GOLD MEDAL EFFERVESCENTS DU MONDE - 2014GOLD MEDAL INTERNATIONAL WINE CHALLENGE - 2015SILVER MEDAL BERLINER WEIN TROPHY - 2013SILVER MEDAL CINVE - 2014SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2015SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2014SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2016SILVER MEDAL TASTING.COM (JERALD O KENNARD) - 2016ONE OF THE BEST 10 SPARKLING OF THE WORLD EFFERVESCENTS DU MONDE - 20142 STARS HARPERS WINE STARS - 2017 -
Marc Pazo Señoráns (0,50 L)
DEVELOPMENT: This liquor is prepared with skin albariño after being pressed. The distilling process is traditional and directly over the fire, It has double distilled ensuring greater flavor. It is kept in stainless steel tanks 2000 liters. -
Pazo Señoráns herb brandy (0,50 L)
DEVELOPMENT: Traditionally produced in pot stills over direct heat with double distillation. Once distillate is kept in stainless steel 2.000 liters. type infusion mashing with dried herbs and seeds. -
Cava Red House – Black sheep
Villafranca del Penedes, cradle of cava, Trepat grow grapes that give rise to our cava. Loamy texture soils, in some cases somewhat chalky, with some clay content. Upon receipt of the table in the winery temperature thereof is lowered to 5 ° C for later making pressing. Use only the flower must first pressed. Fermentation about 14 ° C 25 days to preserve the maximum power of the aromatic variety. The bottle rests for a minimum of nine months in rhyme. After the disgorgement to remove sediment is added to the liquor issue. This is a cava extra brut, with only 3,5 grams per liter of sugar. And slightly pale ink asalmonado fruit variety Trepat. floral and fruity nose, with aromas of small berries. The palate surprises until the last bubble, with one step up, tasty, creamy, where blackcurrant flavors are emphasized, blackberry and pralines. Limited production 34.623 bottles. -
White wine, Loxarel – Ancestral To Pèl of Loxarel
Elaboration
Viticulture, organic and biodynamics Sparkling ancestral developed from the old method (PET NAT), of a single fermentation, without addition of sugar or yeast. The fermentation starts in jars of clay 1.000 litre capacity with the skin of the grape and ends up in the bottle. Is sold with cork and crown cap, style ancestral.Pairing
It is perfect for all kinds of dishes, especially snacks and pasta. -
Sparkling wine Loxarel – MM of Loxarel 2009 – 2014
Elaboration
Viticulture, organic and biodynamics. Méthode traditionnelle. Harvesting is done in two phases: the Chardonnay grape harvest is carried out in the first week of September and the Pinot Noir the last week.Pairing
Rice stews, "marmitako" tuna, fish soup, sushi. -
Sparkling wine Loxarel – Refugi de Loxarel
Elaboration
Viticulture, organic and biodynamics. Méthode traditionnelle. Made with grapes from old Xarello vines of more than 70 years old, located in the finca Santa Susagna, in the middle of the natural reserve of the massif of Garraf. Elaboration of the base wine in the same cellar. Partial fermentation of Xarel lo in barrels of 500 liters. Aged to the gloom of the cellar during 32 months as a minimum. Beheaded under the order so that it arrives to our customers in the best conditions.Pairing
Perfect to accompany dishes with forceful: game meat and braised meat. Usually, pairs well with all kinds of mediterranean recipes. -
Sparkling wine Loxarel – Garnatxa Blanca de Loxarel
Elaboration
Viticulture, organic and biodynamics. Méthode traditionnelle. Slain from 15 months aging in the cava. 5.700 bottles. The output to the market of this new sparkling wine responds to the commitment of the winery to discover the virtues of the varieties of classic and native to the country to produce sparkling wines different and surprising. Vines of tall, situated 700m above sea level.Pairing
Perfect for making the appetizer for his character fresh and light. By its salinity also pairs very well with oysters, shellfish, anchovies and ibérico ham. Hot starters and rice dishes. You can combine and served throughout the meal. -
Sparkling wine Loxarel- Amalthea Brut Nature Reserva
Elaboration
Viticulture, organic and biodynamics. Méthode Traditionnelle. Slain from 15 months aging in the cava. Vineyards of the finca Can Mayol, located at 250m above sea level.Pairing
By his character sympathetic and cheerful pairs very well with appetizers or to accompany a whole meal. Especially rice dishes, white fish, oysters and, en general, dishes of the mediterranean diet. -
Champagne Brut Laurent Perrier -Cuvée
The wine comes from the grape juice more pure and only Laurent-Perrier can develop 'Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long process of ageing in our cellars. The style and the personality of Laurent-Perrier is defined by its high proportion of Chardonnay. Purity, freshness and elegance - essential features, expressed in this champagne - they are a good introduction to the spirit of the house. By opting to merge its Brut champagne with a majority of Chardonnay, the grape variety more rare in the Champagne region, Laurent-Perrier expressed his difference and he said the style of freshness, lightness and elegance of the "Home". After 15 years of extensive work on the quality of the offer, the constant progress in terms of the development of the wine and the greater mastery of the art of the mix, Laurent-Perrier presents The Cuvée. Mix and wine making To the mixture, only used the musts of the cuvée, so that only the 80% the grape juice is extracted from the pressed. Varietal grape:The majority of Chardonnay, most of the 50%.Pinot Noir, most of the 30%.Rounded off with Meunier, between 10 and 20%.+ Reserve wines up to a 20-30% to ensure a perfect consistency in the style.Crus: the mix of Laurent-Perrier's Cuvée is made of more than 100 crus * selected by Laurent-Perrier. The Cuvée benefits from the aging ideal in the cellar. Its balance and freshness are enhanced by a light dosage. * These quantitative data may vary and are given for illustrative purposes. Pairing This wine is fresh and pure is perfect for an aperitif. Its notes of white fruits and citrus fruits and its considerable balance underpinned by a subtle effervescence, turn it into a ideal accompaniment to poultry and the best fish. -
Champagne Deutz Brut Rosé
Champagne Brut Rosé displays a color with many shades, of affirmed pink reflections and fine effervescence. Fresh scents and "sweet tooth", with expression of cherries, you must, pomegranates and currants. Delicious fresh notes and fresh raspberries brighten up the wide and gentle mouth, in perfect harmony with the aromas. The pleasant acid notes, the end underscore the finesse of this well-balanced wine accents romantic.
Pairing It will accompany perfectly a salmon with mushrooms, a "carpaccio"of beef, a duck with blueberries, a brazuelo of lamb and fresh cheeses. -
Champagne Deutz – Deutz Big Brut Classic
The most classic of the Deutz cuvées is far from mundane. The three varieties are blended in equal and unchanging proportions (34% Chardonnay, 33% Pinot Noir and 33% Pinot Meunier) ensure that show their perfect harmony. Pairing Appetizers, white meat, poultry, salmon, fish in the oven, fish blue and white. -
Champagne Perrier Jouët Blanc
Hervé Deschamps, seventh Chef de Caves Perrier-Jouët, chooses personally the Chardonnay that is produced this exceptional cuvée, doing gala of the pioneering spirit of the Maison and of its two centuries of experience with this iconic strain through selection and assembly of the Chardonnay from the best Crus of the region. Hervé Deschamps also adds a touch of reserve wines, with a dosage under, to create a wine full of freshness, lightness and vitality. After three years of rest in the harmony of the cellars of Perrier-Jouët, the wine is ready to see the light. Dosage: 8 g/l. Until a 15 % of reserve wines (wines from two or three previous years) Pairing As an appetizer, the purity of Perrier-Jouët Blanc de Blancs is simply unmatched. But it can also be a fascinating delight if accompanied by caviar, scallops or lobster. -
Champagne Perrier Jouët Blason Rosé
BLASON ROSÉ The cuvee most exquisite in the collection. "Perrier-Jouët Blason Rosé is the wine culinary collection of the Maison, with a assembly unmistakable that confers generosity and spontaneity." Hervé Deschamps, chef de caves. The Chef de Caves looking for size and structure in this cuvee with the desire to create a champagne gourmet that you retain a certain freshness. A pairing that requires the precision of a true master to extract the elegance of the style that characterises Perrier-Jouët. The selection of the Crus fits with mimo in function of the harvest. The addition of between a 12 and 15% of reserve wines gives the consistency needed to balance the style of Perrier-Jouët and the effects of the climatology of the year. Built on the model of ll PerrierJouët Grand Brut, of which assembly is the protagonist of the intensity of the Chardonnay, Perrier-Jouët Blason Rosé has been enriched by the addition of red wines. The elegance and finesse of the Chardonnay (25%) combined with the structure of the Pinot Noir (50%, including the reds added) and the fruity character of the Pinot Meunier (25%), grape variety in which Perrier-Jouët has acquired a particular expertise. Pairing Voluptuous freshness of Perrier-Jouët Blason Rosé is delicious with salmon, snapper or sushi, while her voluptuousness fits perfectly with duck breast or lamb with red fruits —blueberries, for example—. It can also be paired with desserts that combine red fruits with the taste of the white chocolate and vanilla. Medals Gold medal in the category of Champagne Rosé - GILBERT ET GAILLARD, 2016 Gold medal in the category of Champagne – INTERNATIONAL WINE CHALLENGE, 2016 -
Champagne Perrier Jouët Grand Brut Magnum
GRAND BRUT The heir apparent to the style of Perrier-Jouët. "The cuvée Perrier Jouët Grand Brut is the perfect introduction to the style of the Maison." Hervé Deschamps , chef de caves. Assembly of fifty Crus different, Perrier-Jouët Grand Brut it is a true reflection of the quality and diversity of the wine tradition of the Maison. This assemblage is the balance between consistency of style Perrier-Jouët and the effects of the climatology of the year. With the addition of between a 12 and 20% of reserve wines, the cuvée Perrier-Jouët Grand Brut is dominated by elegance and finesse of Chardonnay (20%) from the best vineyards of the Côte des Blancs. The delicacy of its structure comes from the Pinot Noir (40%) harvested mainly in the Montagne de Reims and Vallée de la Marne, although also in the best Crus of the region Aube, as Les Riceys. The Pinot Meunier (40%) the Vallée de la Marne brings harmony, a fruity character and roundness to the wine. Pairing Perrier-Jouët Grand combines perfectly with dishes like carpaccio of fish or white meat Brut. Its cheerful liveliness is complemented perfectly with the crisp vegetables and the tofu. Medals Gold medal in the category of Champagne Brut – GILBERT ET GAILLARD, 2016 -
Champagne Perrier Jouët Grand Brut 3/8
GRAND BRUT The heir apparent to the style of Perrier-Jouët. "The cuvée Perrier Jouët Grand Brut is the perfect introduction to the style of the Maison." Hervé Deschamps , chef de caves. Assembly of fifty Crus different, Perrier-Jouët Grand Brut it is a true reflection of the quality and diversity of the wine tradition of the Maison. This assemblage is the balance between consistency of style Perrier-Jouët and the effects of the climatology of the year. With the addition of between a 12 and 20% of reserve wines, the cuvée Perrier-Jouët Grand Brut is dominated by elegance and finesse of Chardonnay (20%) from the best vineyards of the Côte des Blancs. The delicacy of its structure comes from the Pinot Noir (40%) harvested mainly in the Montagne de Reims and Vallée de la Marne, although also in the best Crus of the region Aube, as Les Riceys. The Pinot Meunier (40%) the Vallée de la Marne brings harmony, a fruity character and roundness to the wine. Pairing Perrier-Jouët Grand combines perfectly with dishes like carpaccio of fish or white meat Brut. Its cheerful liveliness is complemented perfectly with the crisp vegetables and the tofu. Medals Gold medal in the category of Champagne Brut – GILBERT ET GAILLARD, 2016 -
Champagne Perrier Jouët Grand Brut
GRAND BRUT The heir apparent to the style of Perrier-Jouët. "The cuvée Perrier Jouët Grand Brut is the perfect introduction to the style of the Maison." Hervé Deschamps , chef de caves. Assembly of fifty Crus different, Perrier-Jouët Grand Brut it is a true reflection of the quality and diversity of the wine tradition of the Maison. This assemblage is the balance between consistency of style Perrier-Jouët and the effects of the climatology of the year. With the addition of between a 12 and 20% of reserve wines, the cuvée Perrier-Jouët Grand Brut is dominated by elegance and finesse of Chardonnay (20%) from the best vineyards of the Côte des Blancs. The delicacy of its structure comes from the Pinot Noir (40%) harvested mainly in the Montagne de Reims and Vallée de la Marne, although also in the best Crus of the region Aube, as Les Riceys. The Pinot Meunier (40%) the Vallée de la Marne brings harmony, a fruity character and roundness to the wine. Pairing Perrier-Jouët Grand combines perfectly with dishes like carpaccio of fish or white meat Brut. Its cheerful liveliness is complemented perfectly with the crisp vegetables and the tofu. Medals Gold medal in the category of Champagne Brut – GILBERT ET GAILLARD, 2016 -
Don Pio Parenting (Winemaker Rioja)
Red wine produced in La Rioja by Bodegas Los Tinos. Tasty, fruity and full-bodied. -
Rosé wine Beronia – Beronia Rosé
VINIFICATION AND AGEINGBeronia Rosado performs a cold maceration of must in contact with skins, getting to extract the primary aromas from the Grenache and a subsequent alcoholic fermentation for fifteen days.PAIRINGIdeal to accompany salads, rice and pasta and white fish in all their different elaborations, as well as white meat and little fat. -
Vino blanco Beronia Blanco Viura
VINIFICATION AND AGEING Wine with a strong personality due to its production. Cold maceration of must in contact with the skins getting to extract the primary aromas from the variety.PAIRING Ideal to accompany salads and white fish in all their different elaborations, as well as white meat and little fat. -
Champagne Laurent Perrier -Cuvée Rosé
The Cuvée Rosé it was created in 1968 from the boldness and the know-how of the House of Laurent-Perrier. Perfected at each stage of its manufacture, Cuvée Rosé is known for its consistency and its high quality. It is characterized by its aromas of ripe red fruit, high intensity and great freshness. Mix and wine making Varietal grape: Pinot Noir 100% Crus: 10 crus different mainly located in the areas south and north of the Montagne de Reims, including the famous Côte de Bouzy, especially of the best crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne . The grapes of plots in carefully selected classified and despalean before them. The maceration, lasting from 48h to 72h depending on the harvest, helps the extraction of colour and the development of the richness of aromatic full of Pinot Noir. Aging: 5 years minimum. The bottle Cuvée Rosé Laurent-Perrier, with their lines of generous and curvaceous, it is unique: an invitation to complacency. When Bernard de Nonancourt launched Cuvée Rosé Laurent-Perrier in 1968, he decided to present his creation in a bottle uniquely distinctive to magnify this cuvee a very special. He found his inspiration in the bottle quite thick made in the time of King Henry IV, adding the shield-shaped monogram "LP" with the form of seal. The packaging, in that moment it seemed very modern, has evolved gradually from 1968. In these days, Cuvée Rosé Laurent-Perrier is sold in a case of presentation is extremely elegant, reminiscent of the delicate color of the wine and its grapes Pinot Noir. It is a gift very appreciated and very sought after all over the world. Pairing Its deep aroma makes it ideal for pairing with raw fish marinated, grilled prawns, exotic dishes, Parma ham and desserts of red fruit. The more daring prove it with asian cuisine or indian. -
Champagne Pommery Brut Royal
Pommery Brut Royal it is vivacity, aromas of white fruits combined with small red fruits. A mixture in a champagne that emphasizes the Chardonnay grape, from 40 selected villages of the areas Côte des Blancs and Montagne de Reims, cuyo weather contributes to the liveliness and delicacy of the variety. DEVELOPMENT (VINIFICATION) The initial fermentation is maintained at a low temperature (16 ºC). Foaming is particularly slow in the wine cellar to 30 meters of depth and at very low temperature (10 ºC) to allow the formation of the bubbles, fine and elegant. In consistency with the style Pommery, the wine passes through different clarified and meticulous decantation to separate the lees of the wine. The liquor dosage, prepared only with white wines Grands Crus, it incorporates all the properties of the different wines that make up the blend of this champagne.PAIRINGPommery Brut Royal can be enjoyed at any time of the day or night. -
Champagne Pommery Brut Royal Rosé
Pommery Brut Royal Rosand follows the style Pommery was developed by Thierry Gasco. Finely fruity, this champagne rosé is distinguished by a note more fleshy, the time that remains live, fresh and very subtle. DEVELOPMENT (VINIFICATION) Rosé from a blend of Pinot Noir and Bouzy Grand Cru. The color comes from Pinot Noir grapes slightly to wine in their old bottles, specially chosen in the vineyards for their maturity. This champagne rests in cellar for three years to develop the distinctive properties of Pommery Brut Royal Rosé.PAIRINGUnusual pleasure at the appetizer, Pommery Brut Royal Rosé is perfect with white meats and crustaceans, as well as accompanying desserts with red fruits. -
Cava Codorníu – Sweet Anna of Codorníu
Sweet Anna cava is a fresh and versatile. A champagne made primarily with Chardonnay, to complete your blend with the traditional varieties of Macabeo, Xarello and Parellada. The result is a cava fresh and soft on the palate, full of vitality.
Fantastic combination of fruity scents with the balance sweet in the mouth. The two phases taste, harmonize perfectly: the smell compliments the taste and reciprocally. On the nose it is appreciate fresh notes of fruits of spring and white flowers, memories of peaches and almond flowers. In the mouth provides a pleasant feeling of density, always keeping a great freshness and vitality.
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Cava Codorníu – Anna de Codorníu Blanc de Blancs Reserve
The cava brut Anna de Codorníu Blanc de Blancs Reserve it is a unique edition to a selected gastronomy. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 monthss, that makes it the perfect accompaniment for our cuisine. -
Cava Codorníu – Anna de Codorníu Rosé
Anna de Codorníu Rosé: femininity and seduction in a pure state is the definition more appropriate for this cava brut. The whole essence of Anna is expressed in this cava rosé: a sensuality that ranges from its unique design to your wine making, that grantedto a freshness, personality and aromatic intensity that turn every cup into a great occasion. DEVELOPMENT (VINIFICATION) The harvest of the grapes for Anna de Codorníu Rosé is made of night, taking advantage of the lower temperatures and quickly, to preserve the varietal aromas and prevent oxidation of unwanted. To reach the winery, is performed a pressing immediately after, during 24-48h to make a natural clarification at low temperatures. The winemaker decides on the basis of the target color what percentage of the flower must be intended to this cava, which is more fragile and delicate but at the same time, more elegant, fresh and aromatic. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling. VINEYARD (VITICULTURE) The grapes Pinot Noir and Chardonnay used in the production of cava Anna de Codorníu Rosé, come from own vineyards located in Lleida, the region of more continental climate of the D. Or. Quarry. This location favors an optimal concentration, less acidity, more body and greater aromatic intensity in the grapes. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest of these grapes takes place in mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations.PAIRINGAWARDSCava gourmet excellence, Anna de Codorníu Rosé pairs with a large amount of dishes to perfection. A perfect complement to dishes that contain fish blue (tuna, salmon or sardines), rice and pasta. Also Ideal pairing with salads, fruits, vegetables, with birds, of dark meat such as quail or pheasant. It is a cava rosado brut ideal for tasting by the glass with all kinds of caps.93 PUNTOS ULTIMATE WINE CHALLENGE (USA) 2017GOLD MEDAL TASTING.COM (JERALD O KENNARD) - 2016SILVER MEDAL BERLINER WEIN TROPHY - 2013SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2012SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2009SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2013SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2011SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2014BEST IN CLASS INTERNATIONAL WINE & SPIRIT COMPETITION - 2011 -
Cava Codorníu – Anna de Codorníu Blanc de Noirs
Anna is dressed in night to surprise us with the utmost sophistication and elegance. Anna de Codorníu Blanc de Noirs it is a brut cava vital and expressive, which consolidates Anna in the first row among the pioneers in the elaboration of cavas of new concepcion: the Blanc de Noirs. Discover a cava white made exclusively with red grapes (Pinot Noir), with aromas of violet and red fruits. Because of its history, yourblend and its versatility, Anna has become the cava most iconic symbol of Codorníu. DEVELOPMENT (VINIFICATION) For Anna de Codorníu Blanc de Noirs we plan the optimum moment of harvest, despalillamos the grape and the prensamos gently. To be treated of grapes, the grape skins remain for some time in contact with the wort, and we use only the first fraction of this for the base wine of cava brut Anna Blanc de Noirs. These base wines show shades of pink soft in the beginning, that subside throughout the fermentations to be in a champagne color, more intense than those from white varieties. Once completed the fermentation and stabilized the wine, add the liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 15 ºC) where takes place a second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine passes 9 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement. Subsequently it is added to a quantity of expedition liqueur, and finally, cover definitely the bottle with a cork stopper.VINEYARD (VITICULTURE)The grapes used in the production of Anna de Codorníu Blanc de Noirs come from vineyards of continental climate on soils of slate of the D. Or. Quarry. The thermal oscillations of day and night are very pronounced; this favors an optimum concentration, more body and greater intensity in the grape. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, to keep the grapes as cool as possible and thus to keep their aromas intact and prevent processes of oxidation and spontaneous fermentations. For this product, the entry of grapes in the winery is very careful and, as a result, the base wines that are made for the cava Anna Blanc de Noirs are intense, clean on the nose and mouth, and stand density and creaminess.PAIRINGFor the expressive style and taste appetizing this cava brut, it is advisable to accompany it with dishes bright and a little spicy which highlight the raw material: cold pasta with fruit, fish steamed or salt, cod in a salad, rice with vegetables, meat undercooked, cooked ham. Anna de Codorníu Blanc de Noirs is also a good company for fruit desserts: cakes, jams, lychees, mangos, macedonias.AWARDSGOLD MEDAL CINVE - 2012GOLD MEDAL CINVE - 2011SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014SILVER MEDAL EFFERVESCENTS DU MONDE - 2011SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014SILVER MEDAL PREMIS VINARI - 2013 -
Cava Codorníu – Anna de Codorníu T'estimo
The iconic bottle of Anna, the cava most iconic symbol of Codorníu, dresses of petals and proposes a form of what's more original to say "I love you". Anna de Codorníu T'estimo is a perfect gift to prove it to you with "flowers” and a safe purchase for those who want to be surprised.DEVELOPMENT (VINIFICATION)We plan the optimum moment for harvest for each variety used in Anna of Codorníu Love. After de-stemming and pressing of the grapes, we obtain the musts. We add selected yeast and the must ferments at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, is performed the assembly of the same and then bottled the resulting wine along with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 ºC) where takes place the second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine will spend a minimum of 12 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the sediments deposited after the second fermentation. Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper.VINEYARD (VITICULTURE)The grapes used for the production of Anna de Codorníu Love come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, that is conducive to optimal concentration, less acidity, more body and greater intensity in the grape. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations. Xarel lo varieties, The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral.PAIRINGIts delicacy and freshness make Anna de Codorníu T'estimo in an ideal cava as an aperitif. Also, it is a brut cava ideal to accompany seafood fish and white meat. Good companion of sushi and sashimi or carpaccio little spicy. -
Cava Codorníu – Anna Brut Nature Classic
Anna de Codorníu Brut Nature it is our tribute to the last person of the family that took the surname Codorníu, in 1659 he married the viticulturist Miquel Raventós. Anna de Codorníu was the first cava to include Chardonnay variety in its blend, which gives it delicate aromas, a cool unmistakable and a unique personality. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Brut Nature. After de-stemming and pressing of the grapes, we obtain the musts. We add selected yeast and the must ferments at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, is performed the assembly of the same and then bottled the resulting wine along with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 ºC) where takes place the second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine will spend a minimum of 12 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the sediments deposited after the second fermentation. Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this Brut Nature cava. Finally, cover the bottle and definitely with a cork stopper. This is the traditional method, also used in the production of champagne. VINEYARD (VITICULTURE) The grapes used for the elaboration of cava Anna de Codorníu Brut Nature, coming from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, that is conducive to optimal concentration, less acidity, more body and greater intensity in the grape. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations. Xarel lo varieties, The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral.PAIRINGThe cavas Brut Nature, by its low content in sugars, they are slightly bitter, what makes them a good ally for a snack (nuts, olives, canapés of foie-gras, caviar or substitutes...), wok vegetables, seafood and grilled meats. -
Cava Codorníu – Codorníu Ecológica Brut
Codorníu Ecológica Brut, the authentic expression of the cava traditional. Elaborated with autochthonous varieties naturally grown, of the best organic vineyards in the Penedès. To prevent any contact of the grapes and musts environmental rest of our production we decided to pick these grapes on different days of the rest of our vintage. Vinified with the utmost care in a reserved area of our historic winery. Both oenological products used throughout the development process as the various stages carried out to guarantee the denomination of organic cava. DEVELOPMENT (VINIFICATION) To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. The material used in the winery is separated from the rest and are labeled in a special way the fermentation tanks. Both oenological products used throughout the development process as the various stages carried out ensure the designation of ecological.VINEYARD (VITICULTURE)All the vineyards from which is born Codorníu Ecológica Brut have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alt Penedès (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha).PAIRINGCodorníu Ecológica is a cava ideal to highlight the natural flavors of healthy cuisine and a little spicy (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats). -
Cava Codorníu – Codorníu Ecológica Is Semi-Dry
Codorníu Ecológica Is Semi-Dry it is elaborated with autochthonous varieties naturally grown , of the best organic vineyards in the D. O. Cava in the Penedés. To prevent any contact of the grapes and musts ecological with the rest of our piu decided to pick these grapes on different days of the rest of our vintage. Vinified with the utmost care in a reserved area of our historic winery. Both oenological products used throughout the development process as the various stages carried out to guarantee the denomination of organic cava semiseco. DEVELOPMENT (VINIFICATION) To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. The material used in the winery is separated from the rest and are labeled in a special way the fermentation tanks. Both oenological products used throughout the development process as the various stages carried out ensure the designation of ecological Codorníu Ecológica is semi-dry.VINEYARD (VITICULTURE)All of the vineyards of the D. Or. Cava of the born Codorníu Ecológica have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alto Penedés (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha).PAIRINGCodorníu Ecológica semi dry is a cava ideal to highlight the natural flavors of healthy cuisine and a little spicy (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats). -
Cava Codorníu – Codorníu Ecológica Zero
Codorníu Ecológica Zero it is a delicious sparkling wine without alcohol obtained by desalcoholización, elaborated with autochthonous varieties of natural crop, of the best organic vineyards in the Penedès.DEVELOPMENT (VINIFICATION)To avoid any contact with the grape and wine, and eco-friendly with the rest of our production, we decided to gather these grapes on different days of the rest of our harvest. Based on selected wines, the spirit of Codorníu Green Zero is removed carefully by using an innovative system of vacuum distillation and low temperature with respect to the wine, minimizing the loss of its characteristics. The material used in the cellar was separated from the rest, and barrels of fermentation were especially marked. Both oenological products used along the development process as the various stages that are carried out guarantee the designation of ecological.PAIRINGVINEYARD (VITICULTURE)All the vineyards from which is born Codorníu Ecológica Zero have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alt Penedès (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha).Codorníu Ecológica Zero is not only a perfect toast, but a great accompaniment to snacks, seafood, salads with fruit or flowers, fish and vegetables, crudités or desserts.
