Anna de Codorníu Brut Rosé

Anna de Codorníu Brut Rosé

D.O. Cava
Customer Reviews
€18.00 €18.00
Awards
Pairing
Ideal for apéritifs and occasional toasts.
Tasting Note
View
Delicate red cherry colour. Fine and persistent bubbles.
Nose
Aromas of red fruit, strawberries, cherries and woodland fruits with hints of green apple.
Mouth
On the palate, it is elegant and light. Well balanced between acidity and sweetness with a refreshing finish.
Varietals
Pinot Noir
70%
Chardonnay
30%
Analysis
Alcoholic grade 11,5-12%
Dosage Brut (6-12 g/l of sugar)
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
We begin by planning the optimum harvest time for each variety. In the case of Chardonnay, we destem and press, and after cleansing, the must ferments at an average temperature of between 15 ºC and 17 ºC. For Pinot Noir, after destemming, the must is left in contact with the skins for 3 o 4 hours. The pink-coloured must is then filtered and begins to ferment at a controlled temperature, after the introduction of selected yeast. Once the fermentation is complete and the wines have been clarified, they are blended and the resulting wine is bottled with the licor de tiraje (a mixture of sugar and yeast). The bottles are stored in subterranean cellars (at a constant temperature of 17 ºC), where they undergo a second fermentation followed by a period of ageing in contact with the yeast lees. In all, the wine spends at least 12 months in cellar. Subsequently, riddling and disgorging take place, in which the sediment from the second fermentation is extracted and the “licor the expedición”is added that will determine its brut dosage. Finally, the definitve cork is inserted into the bottle.
Vineyard (viticulture)
Both the Pinot Noir and Chardonnay grapes come from own vineyards located in Lleida, the region with the most continental climate in D.O. Cava. This location provides the grapes with optimum concentration, lower acidity and greater body and intensity. Harvest of the grapes take place towards the middle of August and is always carried out at night, so as to keep the grapes as fresh as possible, thereby retaining aroma and avoiding oxidation or spontaneous fermentation.
Products you might like