JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.

Codorníu Ars Collecta Josep Raventós Rose Gran Reserva

Novelty

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Format

Bottle

Box of 6

As low as €34.95 Regular Price €34.95

Incl. Tax

This cava is a tribute to the legacy of Josep Raventós, who 150 years ago launched the first cava in history. Made from a careful selection of grapes and expert winemaking techniques, this cava perfectly encapsulates both our heritage and who we are today. The 2015 vintage marks the first time we produced this cava.

Bruno Colomer

Oenologist at Codorníu

This is a truly unique cava; its evolved notes pair perfectly with desserts featuring stewed fruit, as well as with apple pies or red velvet cakes. It’s also a cava for cava lovers—those who enjoy savoring a sparkling wine with such a distinctive organoleptic profile. Ideal as an after-dinner cava or to accompany a gourmet appetizer.

View

Elegant pale salmon hue with bright highlights, featuring a fine and persistent mousse.

Nose

Aromas of stewed red fruit, reminiscent of a red berry crumble. Evolved notes reveal an enveloping complexity.

Taste

Structured and generous on the palate, with remarkable volume and a creamy texture that reflect extended aging. Long, persistent finish.

Yes

Contains sulfites

12%

Alcohol volume (%)

D.O. Cava

Designation of Origin

Pinot Noir, Trepat

Variety/Coupage

Rosé cava

Product

2015

Year

Yes

Suitable for vegans

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 seek out vineyard plots with excellent health and harvest by hand at night, when temperatures are cooler. The grapes are picked into 12-kg boxes and transported to the winery in refrigerated vehicles.

We carry out gentle pressings (a maximum of 45 liters per 100 kg of grapes) and leave the skins in contact with the must until we achieve the pale rosé hue we are aiming for. The two varieties are vinified separately, each plot in small-volume tanks (500, 1,000, or 2,000 liters). We do not induce malolactic fermentation in order to preserve the wine's aging potential. The final blend is made just before bottling. The bottles remain in contact with the lees for a minimum of 60 months, stored horizontally or 'en rima'.

Vineyard - Viticulture

Both the traditional Trepat grape and the innovative Pinot Noir come from the Comtats de Barcelona area, specifically from the Serralada de Prades subzone, one of the coolest zones within the DO Cava.

The most remarkable characteristic of these vineyards is the licorella (slate) soil, which imparts both Pinot Noir and Trepat grapes with a distinctive mineral quality that enhances their character and complexity. In this case, grape selection becomes a challenge, as the fruit must have a very specific profile to craft a Gran Reserva Rosé Cava capable of retaining its youth after more than five years of aging. We seek maximum aging potential, which is why we work primarily with vineyards in continental climates, where there is a sharp diurnal temperature variation—around 20 degrees Celsius in this case. This temperature swing allows for a slow evolution of the wine, helping it stay fresh and youthful for much longer. In the Conca de Barberà region, winter and spring were marked by dry conditions, while summer brought extreme heat waves. Rainfall during the winter and spring was significantly below average, leaving the soil dry and the vines vulnerable. As summer arrived, the situation worsened with record-breaking heat waves, intensifying water stress in the environment and resulting in reduced yields. However, this decrease in quantity led to a remarkable concentration of flavors in the grapes. A careful selection of vineyard plots was carried out based on their qualitative potential, and harvesting was done at different times to achieve greater aromatic richness and complexity. As a result, we expect wines that are both flavorful and highly enjoyable.