Codorníu 1551 Brut Rosé

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Codorníu 1551 Brut Rosé is named after the year when the winery was founded. Made using the three traditional rosé varieties - Grenache, Monastrell and Trepat - it displays the perfect combination of youthful vivacity and noble elegance.  Its red fruit aromas and freshness make it an ideal option to serve as an aperitif or as an accompaniment to fish and rice dishes.  There are few things more elegant than raising a glass of cava rosado, la vie en rose!

Bruno Colomer
Codorníu Oenologist
Codorníu 1551 Brut Rosé is ideal as an appetizer or as an accompaniment to blue fish or rice dishes. It is also an excellent cava for tapas or fried fish.

Pink tones of medium-high intensity. Thin bubbles.


Aromas of red fruits, jams and cassis complemented by soft notes of pastries and yeast fruit of its aging in contact with yeasts.


Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Selection of red grapes


Rosé cava



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 start by planning the optimal harvest time of the red varieties.

We start by planning the optimal harvest time of the red varieties, looking for a good level of coloring matter in the skin, as well as considerable acidity and moderate alcohol content. After despalillar the grape, we let the grape macerate, leaving the must in contact with the skins for about 3 or 4 hours. Next, the rosé colored must ferments at a temperature of 15-17 °C. Later the assembly of the same is made and it is bottled together with the tirage liqueur. The bottles pass to the underground cellars (at a constant temperature of 17 °C) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. In total, the wine will spend a minimum of 9 months in the cellar, after which the removal and disgorging takes place. Subsequently, a quantity of shipping liquor is dosed, which will determine the residual sugar content of the cava, which determines its Brut dosage. Finally, the bottle is finally covered with a cork stopper.

Vineyard - Viticulture

The grapes used in the production of Codorníu 1551 Brut Rosé come from vineyards in the Penedés area, where the varieties show all their typicality.

The grapes used in the production of Codorníu 1551 Brut Rosé come from vineyards selected by our viticulture and oenology teams in the area of Penedés, D.O. Cava. where the varieties used show all their typicity. Our viticulture team works throughout the year to continuously improve crops, carry out maturation monitoring, determine harvest times and ensure that the grapes reach our cellars in the best conditions.

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