The Ars Collecta range is the result of Codorníu's legacy of more than five centuries of cava production. Crafted in an artisanal manner in Celler Jaume, a micro-winery where innovation, research and the prior painstaking care of the vineyards result in expressive cavas of the highest quality and guaranteed longevity. Ars Collecta Blanc de Blancs Gran Reserva is made from a unique blend of the Pinot Noir, Trepat and Xarel·lo varieties. In 2020 it received a gold medal in the renowned Concours Mondial de Bruxelles competition. How about raising a toast and serving this award-winning cava alongside your next meal?
Awards
vintage 2015
2019
90 points
James Suckling
2020
91 points
Guía Gourmets
2020
Silver Medal
Bacchus
2020
Gold Medal
Concours Mondial de Bruxelles
2020
90 points
Decanter World Wine Awards
2020
93 points
Guía de los 365 días (Vivir el Vino)
2021
93 points
Guía ABC
2021
93 points
Guía de los 365 días (Vivir el Vino)
2021
92 points
Guía Proensa
Bruno Colomer
Codorníu Oenologist
This cava shows extraordinary complexity, thanks to the Pinot Noir variety. This elegance, combined with very high acidity, offers a great range of food pairing opportunities. It partners well with all kinds of fish baked in salt. Also sushi, carpaccios, hors d'oeuvres and starters. Seafood or fish rice dishes, meat-based pasta dishes (cannelloni, lasagne) Ideal with red fruit desserts.
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View
An intense straw yellow colour with very lively golden highlights and touches of purple resulting from the Pinot Noir grape. With fine, delicate and well-integrated bubbles forming a uniform and long-lasting mousse.
Nose
It shows the true expression of Pinot Noir with exquisite aromas of white flowers and red fruits.
Palate
Aromas return on the palate, where it shows body and noticeable freshness. It is creamy, delicate and long.
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Varieties and Analysis
Yes
Contains sulfites
Pinot Noir
Varietal
11.5%
Alcohol volume (%)
D.O. Cava
D.O.
Cava
Product
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
Every part of the process that we follow to produce this cava has the aim of respecting what the land gives us.
Cava produced from a selection of vineyards, where the grape varieties show their greatest potential and expressivity. The main grape variety is Pinot Noir from Costers del Segre with a continental climate. The Trepat is from Conca de Barberà, also an area with a continental climate, and the Xarel·lo is from the central plain of Penedès with a Mediterranean climate. Harvest took place at the start of August at night, to take advantage of the cooler temperatures and to avoid the oxidation of aromas in the grape. Upon arrival, the grapes were pressed gently in a pneumatic press and the must was fermented in small lots at 17 ºC. After ageing for 35 months at a constant temperature between the thick walls of our cellars, this Blanc de Noirs Great Reserve has a long life ahead of it. Every part of the process that we follow to produce this cava has the aim of respecting what the land gives us, creating a fresh cava with a long ageing potential.
Vineyard - Viticulture
The 2015 vintage was perhaps one of the very best of recent years in our vineyards in Costers del Segre.
The 2015 vintage was perhaps one of the very best of recent years in our vineyards in Costers del Segre, source of part of the Pinot Noir grapes that go into this cava. Weather conditions were very favourable: the low rainfall led to healthy conditions at harvest and the combination of cool night time temperatures and warm daytime conditions led to optimum ripeness. Although the start of the cycle was a little later than usual, the high temperatures in spring and summer brought it back in line with what we could consider to be a normal cycle. The cold nights, the warm, sunny days and the complete lack of rain allowed us to wait as long as necessary to achieve red grapes with excellent phenolic ripeness and great aromatic intensity. Certain vineyards were carefully selected for their quality potential and were harvested at different moments in the interest of gaining greater aromatic richness and complexity; therefore the wines are very flavourful and pleasurable. In Conca de Barberà the summer was warm and the grapes ripened quickly. Rainfall in mid-August favoured the development of the grape vines at the highest altitudes -where our Trepat comes from. As for the Pinot Noir parcels, the drainage of the slate soils allowed the plants to recover from the heat of the summer, without affecting the health of the grapes. In Penedès, a warm summer gave us intense Xarel·lo grapes with a very varietal profile and fruit intensity that remains in even the longest aged cavas.
