Anna de Codorníu Blanc de Blancs Reserva

Anna de Codorníu Blanc de Blancs Reserva

D.O. Cava
Customer Reviews
€4.15 €4.15
Awards
Pairing
A very gourmet cava and a good ally for accompanying a menu from start to finish: Starters, sautéed vegetables, fish, seafood, grilled meats, desserts and many other prepared dishes.
Tasting Note
View
Brilliant yellow colour with green reflections. Fine, persistent bubbles forming continuous beads.
Nose
It displays citrus and tropical fruit notes along with more complex ageing aromas (toast, brioche) that enrich the range of aromas.
Mouth
Creamy, wide and long-lasting.
Varietals
Chardonnay
70%
Parellada
15%
Xarel·lo-Macabeo
15%
Analysis
Alcoholic grade 11,5-12%
Dosage Brut
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We plan the optimum moment for harvesting each variety. After de-stemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines are stablilised, blending takes place and the resulting wine is botted together with the liquer de tirage (a mixture of sugar and yeast). The bottles are stored in a underground cellars (at a constant temperature of 17 ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends at least 15 months on the lees, after wich ridding takes place (rotating the bottles to facilitate settling and subsequent elimination of the lees) and disgorging, when the deposits from second fermentation are extracted and the expedition liquer is added, a process that determinesthe cava’s residual sugars. Finally, the bottleis definitively corked.
Vineyard (viticulture)
The grapes used to produce Anna de Codorníu are sourced from two very different growing areas. The Chardonnay varietal comes from our vineyards located in the region with the most continental climate in the D.O. Cava, in Lleida, which gives the grapes optimum concentration, lower acidity, and fuller body and intensity. Our cultivation systems follow integrated production criteria and are especially adapted to producing sparkling wines. Harvest takes place around the middle of August and is always carried out at night, to keep the grapes as cool as possible, to retain aroma and avoid oxidation or spontaneous fermentation. The Xarel·lo, Macabeo and Parellada varietals come from vineyards selected by our viticulture and oenology teams in the Penedès area, where these varietals express their authentic character: good level of acidity, freshness and citric and floral aromas.
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