Ars Collecta, the legacy of almost five centuries of winemaking know-how. The experience and exhaustive knowledge of our vineyards have allowed us to create this blend of varietals from two climatic zones and vineyards where the varietals show their greatest potential. Pinot Noir from Segrià (continental), the main varietal, provides freshness and aging potential. Trepat from Conca de Barberà (continental) and Xarel-lo from Penedès (Mediterranean) complement the blend. A reserve, complex, expressive and long-lived.
Delicate salmon pink color of medium hue. Fine bubbles and delicate crown.
Intense aromas of raspberry, blackberry and strawberry intermingled with a light citrus aroma that enhances the previous ones and brings freshness.
On the palate the red fruit notes stand out, typical of the Pinot Noir variety. It is fresh, balanced and the bubbles favor the sensation of creaminess, enhanced by its aging in contact with yeast.
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.
Cava made from a selection of vineyards where the varietals show their greatest potential and expressiveness.
Pinot Noir, predominant varietal, from Costers del Segre with continental climate, Trepat also from Conca de Barberà with continental climate and Xarel-lo from the central plain of Penedès with Mediterranean climate. Harvest at night at the beginning of August, taking advantage of the cool temperature and avoiding the oxidation of the aromas of the grapes. For this cava we look for an optimal ripening of the Pinot Noir grape that gives us the best color potential in the skin as well as good acidity and a moderate alcohol content. After destemming the grapes, we press them gently in a pneumatic press and let them macerate in the press and leave the must in contact with the grape skins for about 2 hours. Fermentation then begins at a temperature of between 15º and 17ºC. After aging for 15 months at a constant temperature within the thick walls of our cellars, this Grand Rosé Reserva has a long life ahead of it. The whole process we follow for the elaboration of this cava aims to respect what the land gives us and to achieve a fresh cava with a high aging potential.
In the 2019 vintage, the grapes ripened unhurriedly, with each of the three varieties reaching their optimum ripeness in a staggered manner.
There was no overlapping ripening. Both the production per hectare and the harvest dates were as planned. All this led to a very orderly organization of the cellar work; the different lots that make up this cava were gradually vinified separately.
The base wines of 2019 were characterized by their good balance between acids and sugars, allowing the cava to evolve slowly in the bottle.