Anna de Codorníu Blanc de Noirs

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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. The Blanc de Noirs version, a white cava made exclusively from red Pinot Noir grapes, will captivate you with its vibrancy and attractive aromas of violets and red fruit. How about raising a toast to elegance with this Anna dressed in black?


90 points
Guía del Vino Cotidiano
Bruno Colomer
Codorníu Oenologist
This cava’s expressive style and appetising flavour make it an ideal pairing with uncomplicated dishes with few condiments where the raw material stands out: cold pasta with fruit, fish, either steamed or cooked in salt, salted cod salad, rice cooked with vegetables, rare meats, boiled ham.It also makes a good matching with fruit desserts: pies, jams, lychees, mangos, fruit salad.

A bright yellow colour with metal highlights from the Pinot Noir varietal. Fine mousse forming with continuous effervescence and a persistent crown.


It is harmonious and full of life on the nose.


A balanced cava with a long finish and very expressive and pleasant flavours. with very concentrated primary aromas of black fruit such as cassis and blackberries.


Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Pinot Noir





Suitable for vegans
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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 when it is the optimum time to harvest and then destem and gently press the grapes.

We plan when it is the optimum time to harvest and then destem and gently press the grapes. These are red grapes and therefore the skins are left only a little while in contact with the must. We only use the first fraction of the must for the Anna Blanc de Noirs base wines. These base wines initially reveal slight pink hues which gradually fade during the fermentations, rendering a cava with a more intense colour than those made from white varietals. This characteristic is noticeable during the tastings. Once all the fermentations have been completed and the wines have been stabilised, we add the liqueur de tirage. The bottles are then stacked in underground cellars (at a constant temperature of 15º) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. All in all, a minimum of 9 months go by in the winery before the riddling (decanting of the bottles to facilitate agglutination and eliminate sediments) and subsequent disgorging, during which the sediments deposited after the second fermentation are removed.A dose of expedition liqueur is than added and the bottle is finally capped with a cork closure.

Vineyard - Viticulture

The grapes used to make Anna de Codorníu Blanc de Noirs come from vineyards with a continental climate, grown on slate soils.

The grapes used to make Anna de Codorníu Blanc de Noirs come from vineyards with a continental climate, grown on slate soils. The differences between day and night temperatures are very pronounced and this enhances optimum concentration, giving the grapes more body and more intense aromas. The cultivation methods follow integrated production criteria and are especially adapted to making sparkling wines. The harvest takes place around the middle of August and always at night so as to keep the berries as cool as possible and in this way retain their full fragrance and avoid oxidation and spontaneous fermentations.The grapes for this cava are very carefully transported to the winery and, consequently, the base wines used to make Anna Blanc de Noirs are intense, clean on the nose and the palate and bring out their full body and creaminess.

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