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. The brut rosé version of this cava will captivate you with its intense aromas of red berries and forest fruits, which come from the Pinot Noir, as well as the perfect balance that it displays between acidity and sweetness. Nothing is more glamorous than saying "cheers" with Anna Brut Rosé.
Delicate red cherry colour. Fine and persistent bubbles.
Aromas of red fruit, strawberries, cherries and woodland fruits with hints of green apple.
it is elegant and light. Well balanced between acidity and sweetness with a refreshing finish.
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 begin by planning the optimum harvest time for each variety.
We begin by planning the optimum harvest time for each variety. In the case of Chardonnay, we destem and press, and after cleansing, the must ferments at an average temperature of between 15 ºC and 17 ºC. For Pinot Noir, after destemming, the must is left in contact with the skins for 3 o 4 hours. The pink-coloured must is then filtered and begins to ferment at a controlled temperature, after the introduction of selected yeast. Once the fermentation is complete and the wines have been clarified, they are blended and the resulting wine is bottled with the licor de tiraje (a mixture of sugar and yeast). The bottles are stored in subterranean cellars (at a constant temperature of 17 ºC), where they undergo a second fermentation followed by a period of ageing in contact with the yeast lees. In all, the wine spends at least 12 months in cellar. Subsequently, riddling and disgorging take place, in which the sediment from the second fermentation is extracted and the liquor of expedition is added that will determine its brut dosage. Finally, the definitve cork is inserted into the bottle.
Both the Pinot Noir and Chardonnay grapes come from own vineyards located in Lleida, the region with the most continental climate in D.O. Cava.
Both the Pinot Noir and Chardonnay grapes come from own vineyards located in Lleida, the region with the most continental climate in D.O. Cava. This location provides the grapes with optimum concentration, lower acidity and greater body and intensity. Harvest of the grapes take place towards the middle of August and is always carried out at night, so as to keep the grapes as fresh as possible, thereby retaining aroma and avoiding oxidation or spontaneous fermentation.