Codorníu 1551 Brut (Pack 3 bot. 20cl)

Codorníu 1551 Brut (Pack 3 bot. 20cl)

D.O. Cava
Customer Reviews
€4.20 €4.75
Pairing
Codorníu 1551 Brut makes an ideal aperitif and accompaniment to tapas.
Tasting Note
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A pale straw yellow colour. A fine well integrated mousse and persistent crown.
Nose
Primary varietal aromas (citrus fruit, almond blossom, etc.) overlain with notes from aging such as honey. toasted bread, etc.
Mouth
A fine mousse on the palate with balanced freshness.
Varietals
Macabeo
Xarel·lo
Parellada
Analysis
Alcoholic grade 11,5-12%
Dosage Brut (6-12 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We plan the optimum harvest time for each varietal. The first to ripen is the Macabeo (at the end of August) followed by the Xarel·lo and finally, the Parellada (early October). The grapes are destemmed and pressed to obtain the musts. We then add selected yeasts and the musts ferment at a temperature of 15° to 17 °C. Once all the fermentations have taken place and the wines have been stabilised, they are then blended and the resulting wine is bottled along with the liqueur de tirage. The bottles are stored in our underground cellars (at a constant temperature of 17 °C) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. All in all, the wine is stored for a minimum of 9 months in the winery, after which it is decanted and disgorged. A certain dose of expedition liqueur is then added, which ultimately determines the cava's residual sugar content. The bottle is then capped with a cork closure.
Vineyard (viticulture)
The grapes used to make Codorníu 1551 Brut basically come from the Penedès, the most Mediterranean region in the Cava Appellation where the local varietals attain their full typicity. They are grown on vine plots selected by our viticulture teams who work all year round in order to constantly improve crops, monitor ripeness and determine the right moments for harvesting so that the grapes enter in optimum condition into the winery where they are carefully and rapidly transported. As regards winegrowing methods, these usually alternate between goblet and trellised vine training techniques and feature short pruning for the Macabeo and Parellada and long pruning for the Xarel•lo.
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