Codorníu Extra Brut

Codorníu Extra Brut

D.O. Cava
Customer Reviews
€6.30 €6.30
Pairing
It is ideal as an aperitif or as an accompaniment to tapas. It is ideal to accompany the most varied products: appetizers, smoked, puff pastry, sausages, white meats and fish.
Tasting Note
View
Pale straw yellow color. Fine bubble, persistent and well integrated.
Nose
Primary aromas typical of the varieties used (citrus, almond blossom, etc.), accompanied by a brioche background and nuts from aging on lees.
Mouth
In the mouth, fine bubbles and a 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 variety. The first to mature is the Macabeo (at the end of August), followed by the Xarel·lo and finally, the Parellada (early October). After de-stemming and pressing the grapes we obtain musts that ferment at a temperature between 15° and 17 °C. Afterwards, the coupage of the wines of the different varieties is made and the resulting wine is bottled together with the tirage liqueur (yeast, sugar and clarifier). The bottles are transferred to our underground cellars where the fermentation takes place slowly, followed by a period of aging in which the contact with the lees of the yeast enriches the expression of the cava. This is the so-called traditional method. Finally the degorge and the addition of the expedition liqueur that determines its dosage Brut takes place.
Vineyard (viticulture)
The grapes used in the elaboration of Codorníu Extra come basically from the Mediterranean climate zone of the D.O. Cava, where the autochthonous varieties show all their typicity. They are cultivated in vineyards selected by our Viticulture team that works with our suppliers throughout the year to continuously improve the crops, carry out maturation monitoring, determine harvest times and finally, advise them so that the grapes reach our cellars in the best conditions through a quick and careful transport to the cellar. Regarding the methods of cultivation, usually alternate the conduction in glass and espalier and the short pruning for Macabeo and Parellada and long, for Xarel·lo.
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