Anna Ice is a fresh and versatile cava. A cava made basically with Pinot Noir, which completes its blend with the Chardonnay variety. The result is a sweet and smooth cava, full of vitality, ideal to enjoy on the rocks, with red fruits or as a delicious alternative to cocktails.
Bright pale cherry color.
Gran intensidad aromática. Suaves aromas de frutos rojos como frambuesa, fresa y cereza, con toques florales de violetas.
Sugerente vino lleno de frescura cuya degustación informal invita al disfrute. Buena presencia de sensaciones afrutadas en boca amplificadas gracias al dosaje dulce de Anna Ice Rosé. Matices delicados, pero expresivos. Con acidez refrescante y un final largo y sensual.
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.
Upon arrival at the winery, the wine is immediately pressed and then naturally clarified at low temperatures for 24-48 h.
The winemaker decides, based on the target color, the pre-fermentative maceration time carried out in the press. Once the must is clean, it is racked to a stainless steel tank with a cooling system for a controlled fermentation between 16 - 18⁰ C. Once the alcoholic fermentation is complete, the wines are kept in tanks to prevent oxidation, the wine is then bottled and aged for nine months in the bottle.
The Pinot Noir and Chardonnay grapes used in the production of this cava come from our own vineyards located in Lleida, the most continental climate region of the Cava DO.
This location favors optimum concentration, better acidity, more body and greater aromatic intensity in the grapes. The cultivation systems follow the criteria of integrated production and are specially adapted to the production of sparkling wines. Harvesting of these grapes takes place around mid-August and is always carried out during the night, in order to keep the grapes as fresh as possible and thus maintain their aromas intact and avoid oxidation processes or spontaneous fermentation.