Codorníu Cuvée Original Rosé

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The rosé version of our original cava. A cava with a fresh and very fruity aroma, made from the traditional Monastrell, Grenache and Trepat varieties.

Bruno Colomer
Codorníu Oenologist
It is ideal as an aperitif or as an accompaniment to blue fish orrice. Also an excellent wine for tapas or fried fish.

Medium-high intensity pink tones. Fine bubbles.


Aromas of red fruits, jams and cassis complemented by soft notes of pastries and yeast as a result of its aging in contact with yeasts.


Balanced and  fresh.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Selection of red grapes


Rosé cava



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

The rosé-colored must ferments at a temperature of 15-17 °C.

It begins by planning the optimal time for harvesting the red varieties, looking for a good level of coloring matter in the skin as well as a considerable acidity and moderate alcohol content. After destemming the grapes, we let the grapes 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. Subsequently, they are assembled and bottled together with the tirage liqueur. The bottles go to 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 yeast lees. In total, the wine will spend a minimum of 9 months in the cellar, after which it is stirred and disgorged. Subsequently, a quantity of expedition liquor is dosed that will determine the residual sugar content of the cava. Finally, the bottle is permanently capped with a cork stopper.

Vineyard - Viticulture

Our viticulture team works throughout the year to continually improve crops.

The grapes used in the production of Codorníu Cuvée Original Rosé come from vineyards selected by our viticulture and oenology teams in the Penedés area, where the varieties used show all their typicality. Our viticulture team works throughout the year to continually improve crops, monitor maturation, determine harvest times and ensure that the grapes reach our cellars in the best conditions.

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