Ars Collecta Grand Rosé Gran Reserva

Pinot Noir
Top Seller
Bacchus
Global Rosé Masters

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 Grand Rosé Gran Reserva is made from a unique blend of the Pinot Noir, Trepat and Xarel·lo varieties. It was given a gold medal in the international Bacchus 2020 competition. Yet another excuse for raising a glass of this excellent rosé cava.

Awards

vintage 2017
2021
Silver Bacchus
Bacchus
2021
Gold Medal
Global Rosé Masters
2021
Silver Medal
Vinalies Internationales
2021
92 points
Guía Peñín
Bruno Colomer
Codorníu Oenologist
An excellent accompaniment to gourmet hors d'oeuvres or fish-based rice dishes. It is perfect with salmon and raw oily fish (in sashimi, sushi, carpaccio or tartare) or grilled, as its acidity balances out the oiliness of the fish. It is also great with lightly seasoned white meats and red fruit desserts.
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View

A delicate salmon pink colour of medium intensity. Fine bubbles with a delicate crown.

Nose

Intense aromas of raspberry, blackberry and strawberry intertwine with a light touch of citrus that brings out the aforementioned notes and adds freshness.

Palate

the typical red fruit notes of Pinot Noir stand out. It is fresh, balanced and the bubbles add to the creamy sensation, underlined by its ageing in contact with the lees.

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Varieties and Analysis

Pinot Noir

Varietal

12%

Alcohol volume (%)

D.O. Cava

D.O.

Rosé 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

Cava produced from a selection of vineyards where the grape varieties show their greatest potential and expressivity.

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. For this Cava, we ensure optimum ripeness in the Pinot Noir grapes, which gives us greater colour potential from the skins as well as a good level of acidity and moderate alcohol levels. After destemming, the grapes are gently pressed in a pneumatic press. Maceration takes place in the press, leaving the must in contact with the grape skins for around two hours. The fermentation starts subsequently at a temperature of between 15 and 17 ºC. After ageing for 35 months at a constant temperature between the thick walls of our cellars, this Grand Rosé 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

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.

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.

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