Codorníu Clásico Rosé, as its name indicates, is a rosé version of the traditional cava par excellence, made using the three classic varieties from the D.O. Cava: Monastrell, Grenache and Trepat. Its fresh and very fruity aromas envelop you from the very first sip; the hints of red berries captivate you and make it enjoyable throughout a meal, from the aperitif to the final toast. It is a Brut cava that will not disappoint lovers of the most aromatic rosés, how about raising a glass en rose?
Bruno Colomer
Codorníu Oenologist
Codorníu Clasico 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.
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View
Rosé tones of medium-high intensity. Thin bubbles.
Nose
Aromas of red fruits, jams and cassis complemented by soft notes of pastries and yeast fruit of its aging in contact with yeasts.
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Varieties and Analysis
Yes
Contains sulfites
11.5%-12%
Alcohol volume (%)
D.O. Cava
Designation of Origin
Grenache, Pinot Noir, Trepat
Variety/Coupage
Rosé cava
Product
Yes
Suitable for vegans
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
Our viticulture team works throughout the year to continuously improve crops.
The grapes used in the production of Codorníu Clásico 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.
