Codorníu Gran Cremant Brut

Codorníu Gran Cremant Brut

D.O. Cava
Customer Reviews
€5.10 €5.10
Pairing
Ideal as an aperitif or to accompany tapas.
Tasting Note
View
Pale straw yellow in colour. Fine, persistent and well-integrated bubbles.
Nose
Primary aromas typical of the varieties used (apple, citrus, almond flowers, etc.) complemented by honey and toasty aromas from ageing.
Mouth
On the palate, fine with bubbles with ell-balanced freshness, even in the sweeter versions.
Varietals
Macabeo
Xarel·lo
Parellada
Analysis
Alcoholic grade 11,50%
Dosage Brut
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We plan the optimum moment for harvesting for each variety. The first to ripen is Macabeo (at the end of August), followed by Xarel·lo and finally Parellada. After destemming and pressing the grapes we obtain the must. We add selected yeast and the must ferments at a temperature of between 15 and 17 °C. Once the fermentation is complete and the wine is stabilized, blending takes place and the resulting wine is bottled with the 'licor de tiraje' (a mixture of sugar and yeast). The bottles are transferred to underground cellars (with a constant temperature of 17 °C), where second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends a minimum of 9 months in cellar, during which riddling is carried out (rotation of bottles to facilitate agglutination and subsequent elimination of sediment) in addition to disgorging, when the deposits from the second fermantation are extracted and the dosage is added, which determines the level of residual sugar in the cava, Brut in this case. Finally, the definitive cork is inserted into the bottle.
Vineyard (viticulture)
Grapes used in the production of Codorníu Gran Cremant Brut are sourced mainly from the area with the most Mediterranean climate in D.O. Cava, where the indigenous varieties manifest their true character. They are grown in vinyerads selected by our viticultural team to continually improve the crop, monitor ripening, establish the appropriate moment for harvesting, and finally ensure that the grapes get to the winery in tiptop condition.
Growing methods habitually alternate between globet and trellis training with short pruning for Macabeo and Parellada and long pruning for Xarel·lo.
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