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. It's not surprising that it's the leading cava in terms of sales in Spain: enjoy its delicate aromas and unmistakeable freshness in various formats. You don't need much of an excuse to raise a toast with Anna.
Pale straw yellow, clean and brilliant. Fine bubbles with continuous beads and a persistent mousse.
It displays delicate aromas of tropical fruit such as pineapple as well as citrus, grapefruit and lime.
Soft with elegant citrus notes. Well balanced and refreshing.
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 destemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature of between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines are stabilised, blending takes place and the resulting wine is bottled together with the liqueur de tirage (a mixture of sugar and yeast). Bottles are stored in underground cellars (at a constant temperature of 15ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends at least 12 months on the lees, after which riddling takes place (rotating the bottles to facilitate agglutination and subsequent elimination of sediment) and disgorging, when the deposits from the second fermentation are extracted and the “licor de expedición” is added, a process that determines its brut dosage. Finally, the definitive cork is inserted into the bottle.
The grapes used in the production of Anna de Codorníu Brut are sourced from two very different growing areas.
The grapes used in the production of Anna de Codorníu are sourced from two very different growing areas. Chardonnay comes from our own vineyards located in the region with the most continental climate in D.O. Cava, in Lleida, which gives the grapes optimum concentration, lower acidity, and greater body and intensity. Xarel·lo, Macabeo and Parellada varieties come from vineyards selected by our viticultural and winemaking teams in the Penedés area, where these varieties manifest their authentic character. The zone’s hot Mediterranean climate allows earlier fruit ripening, and guarantees a good level of acidity and freshness accompanied by citrus and floral aromas. Harvest takes place towards the middle of August and is always carried out at night, so as to keep the grapes as fresh as possible, to retain aroma, and avoid oxidation or spontaneous fermentation.