Codorníu Clasico Brut Nature

Codorníu Clasico Brut Nature

D.O. Cava
Pairing
Ideal as an aperitif, accompanying dried fruits and nuts, savoury pies, assorted canapes, etc.
Tasting Note
View
Very pale straw yellow. A fine elegant mousse.
Nose
Prominent on the nose are the typical fruity aromas of these traditional varietals.
Mouth
A pleasant, fresh and balanced mouthfeel.
Varietals
Macabeo
Xarel·lo
Parellada
Analysis
Alcoholic grade 11,50%
Dosage Brut Nature (0-3 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We plan the optimum harvest time for each varietal. The grapes are destemmed and then 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 degorged. A dose of expedition liqueur is then added which determines the cava’s residual sugar content as Brut. Finally, the bottle is capped with a cork closure.
Vineyard (viticulture)
The grapes used in making Codorníu Clasico basically come from the D.O. Cava most Mediterranean region where these local varietals attain their full typicity. They are grown on vine plots selected by our viticulture and winemaking teams throughout the year in order to continuously improve crops, monitor ripeness and determine the right moments for harvesting so that the grapes enter our winery in optimum condition, once they have been carefully and rapidly transported.