Anna de Codorníu Blanc de Noirs

Anna de Codorníu Blanc de Noirs

D.O. Cava
Customer Reviews
€9.95 €9.95
Awards
Pairing
This cava’s expressive style and appetising flavour make it an ideal pairing with uncomplicated dishes with few condiments where the raw material stands out: cold pasta with fruit, fish, either steamed or cooked in salt, salted cod salad, rice cooked with vegetables, rare meats, boiled ham.It also makes a good matching with fruit desserts: pies, jams, lychees, mangos, fruit salad.
Varietals
Pinot Noir
100%
Analysis
Alcoholic grade 11,5-12%
Dosage Brut
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We plan when it is the optimum time to harvest and then destem and gently press the grapes. These are red grapes and therefore the skins are left only a little while in contact with the must. We only use the first fraction of the must for the Anna Blanc de Noirs base wines.These base wines initially reveal slight pink hues which gradually fade during the fermentations, rendering a cava with a more intense colour than those made from white varietals. This characteristic is noticeable during the tastings.Once all the fermentations have been completed and the wines have been stabilised, we add the liqueur de tirage. The bottles are then stacked in underground cellars (at a constant temperature of 15º) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. All in all, a minimum of 9 months go by in the winery before the riddling (decanting of the bottles to facilitate agglutination and eliminate sediments) and subsequent disgorging, during which the sediments deposited after the second fermentation are removed.A dose of expedition liqueur is than added and the bottle is finally capped with a cork closure.
Vineyard (viticulture)
The grapes used to make Anna de Codorníu Blanc de Noirs come from vineyards with a continental climate, grown on slate soils. The differences between day and night temperatures are very pronounced and this enhances optimum concentration, giving the grapes more body and more intense aromas. The cultivation methods follow integrated production criteria and are especially adapted to making sparkling wines. The harvest takes place around the middle of August and always at night so as to keep the berries as cool as possible and in this way retain their full fragrance and avoid oxidation and spontaneous fermentations.The grapes for this cava are very carefully transported to the winery and, consequently, the base wines used to make Anna Blanc de Noirs are intense, clean on the nose and the palate and bring out their full body and creaminess.
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