Anna de Codorníu Blanc de blancs (Outlet)

Bacchus
CINVE
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.

Awards

others
2018
90 points
Guía de los 365 días (Vivir el Vino)
2015
90 points
Guía Peñín
2014
Gold Medal
Bacchus
2015
Gold Medal
CINVE
2014
Gold Medal
Effervescents du Monde
2015
Gold Medal
International Wine Challenge
2013
Silver Medal
Berliner Wein Trophy
2014
Silver Medal
CINVE
2014
Silver Medal
Concours Mondial de Bruxelles
2015
Silver Medal
Concours Mondial de Bruxelles
2016
Silver Medal
International Wine & Spirit Competition
2016
Silver Medal
International Wine Challenge
2016
Silver Medal
Tasting.com (Jerald O'Kennard)
2014
One of the Best 10 Sparkling of the World
Effervescents du Monde
2018
91 points
James Suckling
2019
Gold Medal
CINVE
2019
Silver Medal
International Wine & Spirit Competition
2020
92 points
Guía Gourmets
2020
Gold Medal - Best of Show Cava Reserva
Mundus Vini
2020
Silver Medal
International Wine & Spirit Competition
2020
Gold Medal
Concours Mondial de Bruxelles
2020
90 points
Global Sparkling Masters

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