Anna de Codorníu Ice

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Anna Ice is a fresh and versatile cava. A cava made basically with Chardonnay, which completes its blend with the traditional varieties of Macabeo, Xarel·lo and Parellada. The result is a cava that is sweet and smooth on the palate, ideal to be enjoyed on the rocks, with a slice of orange, or as an alternative to cocktails. 

Bruno Colomer
Codorníu Oenologist
Fresh and sweet. It is an ideal cava to enjoy at any time with ice, with a slice of orange or combined as a cocktail.It is also a perfect complement for gastronomic daring with important contrasts with important contrasts and desserts or cakes.

In this cava we discover the fantastic combination of fruity aromas with a semi-dry balance in the mouth. 


The nose shows fresh notes of spring fruits and white flowers with hints of peaches and almond blossoms.


On the palate it provides a pleasant sensation of density, always maintaining a great freshness and vitality.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Chardonnay, Macabeo, Parellada, Xarel·lo





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 the optimum harvest time for each variety. 

Once the must is fermented at a controlled temperature of 17ºC 18ºC, the coupage is prepared. To maintain the essence of Anna de Codorníu, the varietal composition is maintained: 70% Chardonnay (continental climate), 30% traditional varieties (Mediterranean climate), the difference is that to maintain a freshness in the final cava, the base wines chosen are the most lively and harmonize better in the chosen dosage. Once the coupage is done, the bottles rest in our subway cellars for the second fermentation to take place successfully.

Vineyard - Viticulture

The grapes used come from two different origins, a first vineyard in a continental climate with the Chardonnay variety and a second vineyard with a smaller proportion,  from the Mediterranean area with the traditional varieties. 

They are grown in selected vineyards and we carry out ripeness. We follow the ripening of the grapes to determine the ideal moment for harvesting. The grapes are transported to our cellars quickly and carefully. It is of special interest to achieve a high level of freshness in this cava freshness, since we are going to elaborate a semi-dry cava that must maintain at the same time a great vitality. 

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