Codorníu Gran Cremant Brut Eco

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Made with the classic local varieties passed down through the history of cava. Fresh, combining the aromas and flavours of the Macabeo, Xarel.lo and Parellada grapes with the aromas from ageing on lees.

Bruno Colomer
Codorníu Oenologist
Ideal as an aperitif or to accompany tapas. We recommend it be consumed within a year of purchase.

Pale Straw yellow in colour. Fine, persistent and well-integrated bubbles.


Primary aromas typical of the varieties used (apple, citrus, almond flowers, etc.) complemented by honey and toasty aromas from ageing.


Fine with bubbles with ell-balanced freshness, even in the sweeter versions.

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

We plan the optimum moment for harvesting for each variety. The first to ripen is Macabeo (at the end of August), followed by Xarel.lo and finally Parellada. After destemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature of between 15º and 17ºC. Once the fermentation is complete and the wine is stabilized, blending takes place, and the resulting wine is bottled with the 'licor de tiraje' (a mixture of sugar and yeast).

The bottles are transferred to underground cellars (with a constant temperature of 17ºC), where second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends a minimum of 9 months in cellar, during which riddling is carried out (rotation of bottles to facilitate agglutination and subsequent elimination of sediment) in addition to disgorging, when the deposits from the second fermentation are extracted and the dosage is added, which determines the level of residual sugar in the cava. Finally, the definitive cork is inserted into the bottle.

Vineyard - Viticulture

Grapes used in the production of Codorníu Gran Cremant Vintage are sourced mainly from the area with the most Mediterranean climate in D.O. Cava, where the indigenous varieties manifest their true character.

They are grown in vineyards selected by our viticultural team to continually improve the crop, monitor ripening, establish the appropriate moment for harvesting, and finally ensure that the grapes get to the winery in tiptop condition. Growing methods habitually alternate between globet and trellis training with short pruning for Macabeo and Parellada and long pruning for Xarel.lo.

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