A Brut cava that commemorates the year that begins the saga Codorníu, 1551. Combination of youth and nobility, its aroma is an original balance achieved with the 3 traditional varieties. The soft fruity notes of the Macabeo that combine with the elegance and subtlety of the Parellada and join the complexity and structure that brings the Xarel·lo to this cava. A coupage conceived to turn 1551 into a cava to be tasted at any time.
A pale straw yellow colour. A fine well integrated mousse and persistent crown.
Primary varietal aromas (citrus fruit, almond blossom, etc.) overlain with notes from aging such as honey. toasted bread, etc.
A fine mousse on the palate with balanced freshness.
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.
We plan the optimum harvest time for each varietal.
We plan the optimum harvest time for each varietal. The first to ripen is the Macabeo (at the end of August) followed by the Xarel·lo and finally, the Parellada (early October). The grapes are destemmed and pressed to obtain the musts. We then add selected yeasts and the musts ferment at a temperature of 15° to 17 °C. Once all the fermentations have taken place and the wines have been stabilised, they are then blended and the resulting wine is bottled along with the liqueur de tirage. The bottles are stored in our 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. All in all, the wine is stored for a minimum of 9 months in the winery, after which it is decanted and disgorged. A certain dose of expedition liqueur is then added, which ultimately determines the cava's residual sugar content. The bottle is then capped with a cork closure.
The grapes used to make Codorníu 1551 Brut basically come from the Penedès, the most Mediterranean region in the D.O. Cava where the local varietals attain their full typicity.
The grapes used to make Codorníu 1551 Brut basically come from the Penedès, the most Mediterranean region in the D.O. Cava where the local varietals attain their full typicity. They are grown on vine plots selected by our viticulture teams who work all year round in order to constantly improve crops, monitor ripeness and determine the right moments for harvesting so that the grapes enter in optimum condition into the winery where they are carefully and rapidly transported. As regards winegrowing methods, these usually alternate between goblet and trellised vine training techniques and feature short pruning for the Macabeo and Parellada and long pruning for the Xarel·lo.