Codorníu Ars Collecta Josep Raventós Gran Reserva

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This cava is a homage to the legacy of Josep Raventós, who made the first cava in history, 150 years ago.  Made using meticulously selected grapes and winemaking practices, it is the cava that best sums up what we are and where we have come from.  The 2015 vintage is the first release of this cava. 

Bruno Colomer
Codorníu Oenologist 
It is a very food-friendly cava that enhances most cuisine, pairing particularly well with slow cooked dishes and those with layers of flavour; such as multi-course pairing menus, & gourmet hors d'oeuvres.  Also with main dishes of seasoned, marinated or smoked meat or fish, and oriental cuisine. It is also ideal for enjoying after a meal.

Intense straw yellow with lively golden highlights and purple hints that come from the Pinot Noir variety. Well integrated fine and delicate bubbles that form a perfect bead and a long-lasting and uniform crown.  


On the nose it displays exquisite aromas of white flowers, as well as the authentic notes of red fruits found in the Pinot Noir grape variety.


These aromas reappear on the palate, where it displays body and noticeable freshness.  It is long, delicate and creamy.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Chardonnay, Macabeo-Xarel·lo-Parellada, Pinot Noir





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 look for parcels in excellent health and harvest them by hand at dawn, at low temperatures, in 12 kg crates. Then, we use refrigerated transport to take them to the winery.  We press them gently (a maximum of 45 litres per 100kg of grapes) and we vinify each parcel separately in low capacity tanks (500, 1000, 2000 litres).

We do not initiate malolactic fermentation in order to retain ageing potential.  The final blend is made just before bottling. The bottles are left in contact with the yeasts in a horizontal position or "sur lattes" for at least 5 years. 

Vineyard - Viticulture

The traditional varieties of the Vall d’Anoia / Foix subzone and the international varieties of the Pla de Ponent.  We try to maximise the ageing potential, that is why we work mainly with vineyards from continental climates where the thermal oscillation between day and night temperatures gives the cava the capacity to evolve slowly. Pinot Noir and Chardonnay in continental climates (the first, mild continental; the second, extreme continental) and Xarel·lo, Macabeu and Parellada in a Mediterranean climate.

The 2015 vintage could perhaps be classified as one of the best in recent years.  The weather was very favourable: the lack of rainfall ensured a very healthy harvest and the temperatures, which were cool at night and warm in the day, the ideal ripening conditions. Although the start of the cycle was a bit later than usual, the high temperatures during the spring and summer meant this was within the range of a normal cycle.  The cold nights, the warm, sunny days and the complete lack of rainfall allowed us to wait until the very last moment to obtain fully ripe white grapes with a very good level of aromatic intensity. 

Certain vineyards were selected very carefully for their quality potential and were harvested at different times to achieve greater aromatic richness and complexity; so we expect the wines to be very enjoyable and full of flavour.  An exceptional year for white wines.  In Penedès, a hot summer gave us intense Xarel·lo grapes, with inspiring varietal definition. The weight of its fruit remains in even the longest aged cavas.  

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