Anna de Codorníu Brut Nature Organic
Top Seller
Ecological
P78359
Anna is our tribute to the last person in the family to carry the Codorníu surname, who in 1659 married the vintner Miquel Raventós. It was the first cava to introduce the Chardonnay variety in its blend, which gives it delicate aromas, unmistakable freshness, and a unique personality. Thanks to its history, its blend, and its versatility, Anna has become Codorníu’s most iconic cava.
A good match for fish, seafood, grilled meats, stir-fried vegetables, or fried dishes. For desserts, pair it with nuts, puff pastry, or chocolate-based creations.
View
In appearance, it shows a bright yellow color with greenish reflections. The bubbles are fine and persistent, forming a continuous bead.
Nose
On the nose and palate, refreshing citrus notes can be appreciated, accompanied by hints of honey, nuts, almond blossom, and apples.
Palate
The creaminess of the Chardonnay, together with the aging time, makes it possible to craft this Brut Nature without the addition of sugars. It is a balanced, long, and delicately flavored cava.
Varieties and Analysis
Yes
Contains sulfites11.5-12%
Alcohol volume (%)D.O. Cava
Designation of OriginChardonnay, Parellada, Xarel·lo-Macabeo
Variety/CoupageCava
ProductYes
Suitable for vegansP78359
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 determine the optimal harvest time for each variety. After destemming and pressing the grapes, we obtain the musts.
After destemming and pressing the grapes, we obtain the musts. We add selected yeasts, and the musts ferment at a temperature between 15°C and 17°C. Once all fermentations are complete and the wines have been stabilized, they are blended, and the resulting wine is bottled together with the licor de tiraje. The bottles are then taken to the underground cellars (at a constant temperature of 15°C), where the second fermentation takes place, followed by an aging period in contact with the lees of the yeasts. In total, the wine will spend a minimum of 12 months in the winery, after which riddling is carried out (tilting and rotating the bottles to help consolidate and later remove the sediment) and disgorgement, the moment when the sediment deposited after the second fermentation is extracted.
Afterwards, a certain amount of licor de expedición is added, which will determine the cava’s residual sugar content. Finally, the bottle is definitively sealed with a cork stopper.
Vineyard - Viticulture
The grapes used to produce Anna de Codorníu come from two very distinct wine-growing areas.
The Chardonnay variety comes from our own vineyards located in the more continental climate region of the D.O. Cava, in Lleida, which encourages optimal concentration, lower acidity, more body, and greater intensity in the grapes. The Xarel·lo, Macabeo, and Parellada varieties come from vineyards selected by our viticulture and oenology teams in the Penedès area, where these varieties fully express their typicity: a good level of acidity, freshness, and citrus and floral aromas. The cultivation systems follow integrated production criteria and are specially adapted for sparkling wine production. Harvesting takes place around mid-August and is always carried out at night in order to keep the grapes as cool as possible, thus preserving their aromas intact and preventing oxidation or spontaneous fermentation.
