Anna de Codorníu Icónica Chardonnay
Novelty
Ecological
P77384
Anna is our tribute to the last person in the family to carry the Codorníu surname, who, in 1659, married the winemaker Miquel Raventós. Due to its history, its blend, and its versatility, Anna has become the most iconic cava of Codorníu.
Anna Icónica is our tribute to the woman who changed our history. Master, icon and legend.
Anna Icónica shows its essence transparently, reveals all its purity and perfection.
Its delicacy and structure make Anna
Icónica a very versatile and foodfriendly cava. It is ideal for gourmet
tapas, all types of rice dishes, as well
as for pairing with shellfish and
white fish. It is also a great
companion for sushi, sashimi, or
lightly seasoned carpaccios
View
Pale golden color, clean and bright, with a continuous bead and a persistent crown.
Nose
At first, fruity aromas stand out, such as apple, pineapple, apricot, and kumquat. Later, these aromas give way to delicate floral notes of white flowers like orange blossom and elderflower.
Palate
On the palate, it is smooth, creamy, structured, and very fresh.
Varieties and Analysis
Yes
Contains sulfites11.5%
Alcohol volume (%)D.O. Cava
Designation of OriginChardonnay
Variety/CoupageCava
ProductNo
Suitable for vegansP77384
The Winery
The history of Codorníu is the story of 18 generations of a vine growing family. In 1872, Josep Raventós made the first bottle of cava, applying the traditional method to a blend of the grape varieties of Penedès: Macabeo, Xarel·lo and Parellada. Codorníu reflects the history, tradition, passion and expertise of a family winery with more than 450 years of history, which today continues to maintain its leading position in the production of quality wines and cavas. His cellars in Sant Sadurní d’Anoia were declared a National Historic Artistic Monument in 1976, as one of the key works of Catalan modernism, created by Puig i Cadafalch.
Elaboration - Vinification
We plan the optimal harvest moment, selecting the Chardonnay grapes with the greatest potential for aging resistance, aiming for a low pH and very high acidity.
These characteristics will make the cava potentially resistant to the passage of time, even in a transparent bottle. Only harvests with this potential will be used to produce Anna Icónica. After destemming and pressing the grapes, we obtain the musts. We add selected yeasts, and the must ferments at a temperature between 16 ºC and 18 ºC. Once fermentation is complete and the wine is stabilized, the resulting wine is bottled together with the tirage liqueur. The bottles are moved to the underground cellars (at a constant temperature of 15ºC) where the second fermentation takes place, followed by a period of aging in contact with the yeast lees.In total, the wine will spend a minimum of 9 months in the cellar, after which riddling (bottles are rotated to help the sediment agglutinate and be removed) and disgorging occur, at which point the sediment from the second fermentation is extracted. A dosage of expedition liqueur is then added, which will determine the residual sugar content of the cava. Finally, the bottle is sealed with a cork.
Vineyard - Viticulture
The grapes used for this cava come from our own vineyards located in the most continental climate region of the D.O. Cava, in Lleida.
This climate favors optimal concentration, lower acidity, more body, and greater intensity in the grape. The cultivation systems follow integrated production criteria and are specially adapted for sparkling wine production. Harvesting takes place before mid-August and is always carried out during the night to keep the grapes as fresh as possible, preserving their aromas and preventing oxidation or spontaneous fermentation.
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