Cava example

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  • Gold medal-Guide of Wines and Distillates from Galicia 2013
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  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.

  PAIRING

  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.

  AWARDS

  GOLD MEDAL CINVE - 2012

  GOLD MEDAL CINVE - 2011

  SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014

  SILVER MEDAL EFFERVESCENTS DU MONDE - 2011

  SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014

  SILVER MEDAL PREMIS VINARI - 2013
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  Espumoso Valtea Brut nature

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