Anna de Codorníu Blanc de blancs (Outlet)
Bacchus
CINVE
- Directo de bodega
- Entrega 24/72h
- Devolución gratuita
- Envío gratis desde 40€
Lenguaje
We plan the optimum moment for harvesting each variety. After de-stemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines are stablilised, blending takes place and the resulting wine is botted together with the liquer de tirage (a mixture of sugar and yeast). The bottles are stored in a underground cellars (at a constant temperature of 17 ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends at least 15 months on the lees, after wich ridding takes place (rotating the bottles to facilitate settling and subsequent elimination of the lees) and disgorging, when the deposits from second fermentation are extracted and the expedition liquer is added, a process that determinesthe cava’s residual sugars. Finally, the bottleis definitively corked.
Premios
Otros
2018
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2014
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2015
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2014
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2015
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International Wine Challenge
2013
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Berliner Wein Trophy
2014
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CINVE
2014
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Concours Mondial de Bruxelles
2015
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2016
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International Wine & Spirit Competition
2016
Medalla de Plata
International Wine Challenge
2016
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Tasting.com (Jerald O'Kennard)
2014
One of the Best 10 Sparkling of the World
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2018
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James Suckling
2019
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2019
Medalla de Plata
International Wine & Spirit Competition
2020
92 puntos
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2020
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2020
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2020
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Variedades y Análisis
No
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