Anna de Codorníu is made in homage to the woman who changed the history of our winery. Her mastery, elegance and authenticity are reflected in the cava that inherited her name. In 1984 the first vintage went on sale, a pioneer at the time for being the first to incorporate the Chardonnay variety into the blend. This edition of our Blanc de Blancs Reserva, with more than 15 months' ageing, is the most food-friendly of the Anna Cavas. It's the perfect choice if you want to serve cava with your meal from start to finish.
Brilliant yellow colour with green reflections. Fine, persistent bubbles forming continuous beads.
It displays citrus and tropical fruit notes along with more complex ageing aromas (toast, brioche) that enrich the range of aromas.
Creamy, wide and long-lasting.
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.
We plan the optimum moment for harvesting each variety.
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 bottle is definitively corked.
The grapes used to produce Anna de Codorníu are sourced from two very different growing areas.
The grapes used to produce Anna de Codorníu are sourced from two very different growing areas. The Chardonnay varietal comes from our vineyards located in the region with the most continental climate in the D.O. Cava, in Lleida, which gives the grapes optimum concentration, lower acidity, and fuller body and intensity. Our cultivation systems follow integrated production criteria and are especially adapted to producing sparkling wines. Harvest takes place around the middle of August and is always carried out at night, to keep the grapes as cool as possible, to retain aroma and avoid oxidation or spontaneous fermentation. The Xarel·lo, Macabeo and Parellada varietals come from vineyards selected by our viticulture and oenology teams in the Penedès area, where these varietals express their authentic character: good level of acidity, freshness and citric and floral aromas.