Codorníu Ecológica Brut

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Ecológica de Codorníu is  the true expression of our commitment to sustainability.

Bruno Colomer
Codorníu Oenologist 
Codorníu Ecológica is ideal for highlighting the natural flavours of healthy cooking without many spices (wok-sautéed dishes, papillotes, baked vegetables, grilled or steamed fish and white meats. 

A pale yellow colour with a very fine mousse forming a persistent crown.


Prominent fruity aromas (Granny Smith apple) and floral notes such as lemon verbena with sweet hints of fresh almond.


Balanced, fresh, creamy with a long finish.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Macabeo, Parellada, Xarel·lo





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

ln order to avoid any contact between the organic grapes and musts and the rest of our proctuction we decided to pick these grapes on different days to the rest of our grape harvest. 

Separate material was used inside the winery and the fermentation vats were separately labelled. Products used during the entire winemaking process as well as the different stages complied with organic appellation standards.

Vineyard - Viticulture

All the vineyards from which Codorníu Ecológica is made hold ECO (European Regulation) and NOP (National Organic Program, USA) certification and are located in the Alt Penedés (Parellada and Macabeo) and Penedés Central (Xarel·lo). 

Low yields per hectare guarantee premium grape quality (8,500-9,000 Kg/ha, the maximum limit is 12,000 kg/ha).

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