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Codorníu Clásico Rosé

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15bodegas.com Reviews with ekomi.es

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: Pinot Noir, 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.

Bruno Colomer
Codorníu Oenologist
Ideal as an appetizer or paired  with nuts, white fish, fresh salads, assorted appetizers etc.
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Pink tones with medium-high intensity. Fine and elegant bubble.

Nose

Aromas of red fruits, jams and cassis. Complemented by soft notes of pastries and yeast, the result of its aging on lees.

Palate

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

Varieties and Analysis

Yes

Contains sulfites

11.5%

Alcohol volume (%)

D.O. Cava

Designation of Origin

Grenache, Pinot Noir, Trepat

Variety/Coupage

Rosé cava

Product

Yes

Suitable for vegans
15bodegas.com Reviews with ekomi.es

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

It begins by planning the optimal harvest time for the red varieties, looking for a good level of coloring concentration in the skin, as well as considerable acidity and moderate alcohol content. 

After destemming the grapes, we let the grapes macerate, leaving the must in contact with the skins for 3 or 4 hours. Next, the pink-colored must ferments at a temperature of 59°-62°F. Subsequently, they are assembled and bottled together with the tirage liqueur. The bottles go into the underground cellars (at a constant temperature of 63°F) where the second fermentation takes place followed by a period of aging in contact with the yeast 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 final residual sugar content of the cava. Finally, the bottle is permanently closed with a cork.

Vineyard - Viticulture

The grapes used to make Codorníu Clásico Rosé come from vineyards selected by our viticulture and oenology teams in the Penedés area, where the varieties used show all their typicity. 

Our viticulture team works throughout the year to continuously improve crops, monitor ripening, determine harvest times and ensure that the grapes reach our cellars in the best conditions.

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