Reserve Cava (+15 months)

Reserve cavas are those cavas that have spent a minimum of 15 months of aging with the lees of yeasts in our underground cellars at a constant temperature (15-17 ° C). This is the so-called traditional method. It is high quality, versatile, balanced and with an interesting aromatic richness fruit of the combination of the primary aromas that come from the grape with the secondary aromas that come from aging. Smooth notes of brioche and nuts appear, aromas of nuts, honey and toast, coming from aging for more than 15 months in contact with the lees of yeasts. These cavas are ideal to enjoy throughout a meal, since their complexity improves the most versatile dishes and they combine with a wide gastronomic range.
This category includes cavas such as Anna de Codorníu Blanc de Blancs Reserva, Codorníu Gran Plus Ultra, Codorníu Non Plus Ultra, Raimat El Cim del Turó, Mont-Ferrant l'Americano, Titiana Nature or Viña Pomal Blanc de Noirs.
Most of the grapes from these cellars come from vineyards located in the continental region of the D.O. Cava, which favors an excellent concentration, more body and greater intensity of aromas of ripe fruit, ideal for a Reserve cava.