Due to its composition, aging and presentation, Codorníu Benjamín is our most carefree cava, conceived for one person, for tasting in bars, cafes or events.
Pale straw yellow color. Thin and elegant bubble.
The fruity aromas typical of traditional varieties, citrus, apple and white flowers predominate on the nose.
The palate is pleasant, fresh and balanced.
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.
The three traditional Mediterranean varieties of the D.O. Cava is worked in different ways.
This cava is made with the three traditional Mediterranean varieties: Macabeo (acid and strong wines), Xarel·lo (provides structure) and Parellada (adds subtlety). The three varieties are worked in different ways: different fermentation temperatures, different racking and different times in contact with the lees. Once the fermentations of the three varieties are made, we assemble the resulting wines and store them in the cellars, where they remain in contact with the lees for a minimum of 9 months.
The autochthonous varieties of the D.O. Cava are grown in vineyards selected by our viticulture teams.
The grapes used in the elaboration of Benjamines de Codorníu come basically from the area of Mediterranean climate of the D.O. Cava, where the autochthonous varieties show all their typicity. They are grown in vineyards selected by our viticulture teams that work together with our suppliers throughout the year to continuously improve the crops, carry out maturation monitoring, determine harvest times and finally, advise them so that the grapes reach our cellars in the best conditions through a quick and careful transport to the winery.