Anna de Codorniu Brut 75cl.
Anna de Codorniu comes from the name Anna, a tribute to the last person in the family who bore the surname Codorníu, who in 1659 married the winegrower Miquel Raventós. It was the first cava to introduce the Chardonnay variety in its blend, which gives it delicate aromas, an unmistakable freshness and a unique personality. Due to its history, its blend and its versatility, Anna has become the most emblematic cava of Codorníu.
| SKU | CA210101 |
| Format | 75cl |
| Alcohol | 11.5% |
| Winery | Codorníu |
| Country | Spain |
| Appellation | D.O. Cava |
| Wine type | White |
| Type | Reserva |
| Grapes | Chardonnay, Parellada, Macabeo, Xarel·lo |
In stock
Description
PREPARATION
Grapes: Chardonnay 70%, Parellada 15%, Xarel lo and Macabeo 15% With Anna de Codorniu Brut the optimal harvest time is planned for each variety. After destemming and pressing the grapes we obtain the musts. We add the selected yeasts and the musts ferment at a temperature between 15 ºC and 17 ºC. Once all the fermentations have been carried out and the wines stabilized, they are assembled and the resulting wine is bottled together with the tirage liquor. The bottles go to the underground cellars (at a constant temperature of 15ºC) where the second fermentation takes place followed by an aging period in contact with the yeast lees. In total, the wine will spend a minimum of 12 months in the winery, after which stirring takes place (decanting the bottles to facilitate agglutination and subsequent removal of sediment) and disgorging, at which time the sediments deposited after the second fermentation are extracted. Subsequently, a quantity of expedition liquor is dosed that will determine the residual sugar content of the cava. Finally, the bottle is permanently covered with a cork stopper.
TASTING
View: Pale straw yellow color, clean and bright. With fine bubbles and a continuous rosary and persistent crown. Nose: Its delicate aromas stand out, among which tropical fruit such as pineapple and citrus, grapefruit and lime predominate. Path: Smooth, with delicate citrus notes, balanced and very refreshing.
Winemaking
Grapes: Chardonnay 70%, Parellada 15%, Xarel·lo and Macabeo 15%
With Anna de Codorniu Brut the optimal harvest time is planned for each variety. After destemming and pressing the grapes we obtain the musts. We add the selected yeasts and the musts ferment at a temperature between 15 ºC and 17 ºC. Once all the fermentations have been carried out and the wines stabilized, they are assembled and the resulting wine is bottled together with the tirage liquor. The bottles go to the underground cellars (at a constant temperature of 15ºC) where the second fermentation takes place followed by an aging period in contact with the yeast lees. In total, the wine will spend a minimum of 12 months in the winery, after which stirring takes place (decanting the bottles to facilitate agglutination and subsequent removal of sediment) and disgorging, at which time the sediments deposited after the second fermentation are extracted. Subsequently, a quantity of expedition liquor is dosed that will determine the residual sugar content of the cava. Finally, the bottle is permanently covered with a cork.
Tasting notes
View:
Pale straw yellow color, clean and bright. With fine bubbles and a continuous rosary and persistent crown.
Nose:
Its delicate aromas stand out, among which tropical fruit such as pineapple and citrus fruits, grapefruit and lime predominate.
Mouth:
Soft, with delicate citrus notes, balanced and very refreshing.
Food pairing
Its delicacy and freshness makes it an ideal cava as an aperitif. Likewise, it is ideal to accompany seafood and white meat fish. Good accompaniment to sushi and sashimis or carpaccio.