Codorníu Clasico Sec

Macabeo
€6.79 €7.99
Incl. Tax

Codorníu Clásico Sec, 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 pre-dinner aperitif. This Sec version is for those who like their cavas to have a little touch of sweetness.   

Bruno Colomer
Codorníu Oenologist
Codorníu Clasico Dry is ideal as an aperitif, accompanying dried fruits and nuts, savoury pies, assorted canapes, etc.
View

Very pale straw yellow. A fine elegant mousse.

Nose

Prominent on the nose are the typical fruity aromas of these traditional varietals.

Palate

A pleasant, fresh and balanced mouthfeel.

Varieties and Analysis

Macabeo

Varietal

11.5%

Alcohol volume (%)

D.O. Cava

D.O.

Cava

Product

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 varietal.

We plan the optimum harvest time for each varietal. The grapes are destemmed and then 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 degorged. A dose of expedition liqueur is then added which determines the cava’s residual sugar content as Dry. Finally, the bottle is capped with a cork closure.

Vineyard - Viticulture

The grapes used in making Codorníu Clasico Dry basically come from the D.O. Cava most Mediterranean region.

The grapes used in making Codorníu Clasico Dry basically come from the D.O. Cava most Mediterranean region where these local varietals attain their full typicity. They are grown on vine plots selected by our viticulture and winemaking teams throughout the year in order to continuously improve crops, monitor ripeness and determine the right moments for harvesting so that the grapes enter our winery in optimum condition, once they have been carefully and rapidly transported.

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