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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.

SKU: EB1000000294 Category: Tags: ,

Description

Tasting notes: CODORNÍU – SWEET ANNA OF CODORNÍU

  • View: color straw yellow and brilliant. Bubble fine and persistent.
  • Nose: notes of fresh fruits of spring and white flowers, memories of peaches and almond flowers.
  • Mouth: nice feeling of density, always keeping a great freshness and vitality.

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 cava it is a sparkling wine of quality, elegance and versatility, supported by the Denomination of Origin Cava (O.D.. Quarry). Has a long tradition and a unique personality. It is elaborated following the traditional method of second fermentation and aging in the same bottle. A wide range of champagnes of different styles and dosajes in our brands Codorníu, Anna de Codorníu, Ars Collecta or Cuvée, respond to all the expectations of consumption .

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, Xarello 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, Xarello and Parellada express all their original typicality.
• 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

Type of cava

Sweet
Wineries

Grapes

, , ,

To nothing

Without add
Graduation

Bottle or by Box:

Pairing

, , , ,

Parents

Conservation

Preferential consumption

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  • 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.
    PAIRING
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