Cava Codorníu – Anna de Codorníu Blanc de Noirs

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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.


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.
For 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.
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  • View: Brillante color amarillo con reflejos metálicos que aporta la variedad Pinot Noir. Bubble fine and persistent, forming a continuous rosary.
  • Nose: On the nose and in the mouth it is harmonious and full of life: appear aromas, very concentrated black fruit, as casís and blackberries.
  • Mouth: Cava is a balanced, long, with flavors very expressive and enjoyable. A different product, amazing and appetizing.

The Winery

The group Codorníu Raventós it is the family business more ancient of Spain and the 17 the world. Over 460 years of history dedicated to the production of wines and cavas of great value have led us to erect 10 wineries in the best wine areas of the world.

The origin of cava is situated in 1872, when Josep Raventós develops, in the municipality of Sant Sadurní d'anoia, the first bottles of cava following the traditional method of second fermentation and aging in bottle. Currently we produce more than 240 millions of bottles a year of the D. Or. Cava and Sant Sadurní continues to be the town where is concentrated the greater part of the development but also allows his production in other areas of Spain.

The three traditional varieties grapes in the elaboration of cava, the Macabeu, Xarel·lo and Parellada, have special characteristics that complement each other. Codorníu pioneered the introduction of the Chardonnay and Pinot Noir, original Burgundy. Codorníu has the oldest wine of these varieties in Spain and is the hold that meets a greater experience in your wine making. Other varieties used in the production of rosé cavas are Trepat, Monastrell and Garnacha. The grape varieties of Codorníu define our style: tradition and innovation.

The secret of a good cava is elaborated with grapes of the highest quality, and this can only be achieved with a good selection and the meticulous care of the vineyard. The cava of Codorníu was born in the vineyards of the property. From many years ago, in Codorníu we apply them the techniques of viticulture sustainable, namely, we let nature take its course and only intervene when there are mismatches. Each grape variety is different and requires a climate and a soil special.

Codorníu is the only producer of champagne which uses grapes from vineyards of three climatic zones are very different within the D. O. Quarry. It is a trait of exceptional that allows us to plant each variety in the area where it is able to display all of its expressiveness and, at the same time, provides Codorníu as a potential unmatched to be able to create different styles and types of champagne.

These three climatic zones are:
• The Penedès, soil type clayey-calcareous and mediterranean climate, where the grapes of traditional varieties, Macabeu, Xarel·lo and Parellada expressing all of your unique and original.
Conca de Barberà, a zone with moderate continental climate ideal for the cultivation of the Pinot Noir variety, from which we get grapes with a mineral touch thanks to the slate floors.
Costers del Segre, the most continental of the Catalonia interior, where the great thermal amplitude between day and night produces grapes with a high aromatic concentration and flavors, and a vibrant freshness ideal for the varieties Chardonnay and Pinot Noir.

The development process is key for the elaboration of cava, called traditional method or champenoise. We characterized a unique style for our cavas by combining grapes from local and international cellars elegant, very expressive, fresh and aromatic, respecting the character of the grape variety and the terroir.


Additional information

Weight 1.5 kg

Type of cava




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Per unit or Box 6


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Preferential consumption


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