Codorníu Clásico Brut Organic

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Codorníu Clásico Brut (made with organic grapes), as its name indicates, is the traditional cava par excellence, made using the three classic varieties from the D.O. Cava: Macabeo, Xarel·lo and Parellada. Its fresh, fruity and delicate aromas make it the ideal option for a predinner aperitif. The versatility of this cava means that it will be your saviour on many occasions when served well chilled.

Bruno Colomer
Codorníu Oenologist
Ideal as an appetizer or pairedwith nuts, fresh salads,assorted appetizers etc.

Very pale straw yellow color. Fine and elegant bubble.


On the nose, fruity aromas typical of traditional cava varieties predominate. Lemon, yellow apple and melon.


On the palate, it is pleasant, fresh and, balanced.

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 harvest time for each variety. 

After destemming and pressing the grapes we obtain the must We add the selected yeasts to musts and ferment at a temperature between 15 and 17 C Once the  fermentations are completed and wines stabilized, the blending of the wine is carried out and bottled together with the tirage liquor The bottles go into the underground cellars (at a constant temperature of 62 F) where the second fermentation takes place followed by a period of aging on the lees In total, the wine will spend a minimum of 9 months in the cellar, after which stirring and disgorging take place Subsequently, a quantity of liqueur d’Expedition is dosed that will determine the residual sugar in the cava Finally, the bottle is permanently closed with a cork.

Vineyard - Viticulture

The grapes used to make Codorníu Clásico come from the most Mediterranean climate zone of the DO Cava, where the autochthonous varieties show all their typicity.

They are grown in vineyards selected by our viticulture and oenology teams throughout the year to continuously improve crops, monitor maturation, determine crucial harvest decisions so that the grapes reach our cellars in the best conditions through rapid and careful transport to the winery.

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