Codorníu Extra Brut

Macabeo
€5.82 €6.85
Incl. Tax

Codorníu Extra Brut is a classic cava made using the three traditional Mediterranean varieties: Macabeo, Xarel·lo and Parellada.  Thanks to the perfect combination of these three grapes, the resulting cava has great acidity, structure and subtlety, with pleasant floral and fruity aromas that will entrance you on the nose and palate. If you fancy a glass of a cava that is both fresh and unctuous, Codorníu Extra Brut is the perfect choice.   

Bruno Colomer
Codorníu Oenologist
It is ideal as an aperitif or as an accompaniment to tapas. It is ideal to accompany the most varied products: appetizers, smoked, puff pastry, sausages, white meats and fish.
View

Pale straw yellow color. Fine bubble, persistent and well integrated.

Nose

Primary aromas typical of the varieties used (citrus, almond blossom, etc.), accompanied by a brioche background and nuts from aging on lees.

Palate

Fine bubbles and a balanced freshness.

Varieties and Analysis

Macabeo

Varietal

11.5%-12%

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 variety.

We plan the optimum harvest time for each variety. The first to mature is the Macabeo (at the end of August), followed by the Xarel·lo and finally, the Parellada (early October). After de-stemming and pressing the grapes we obtain musts that ferment at a temperature between 15° and 17 °C. Afterwards, the coupage of the wines of the different varieties is made and the resulting wine is bottled together with the tirage liqueur (yeast, sugar and clarifier). The bottles are transferred to our underground cellars where the fermentation takes place slowly, followed by a period of aging in which the contact with the lees of the yeast enriches the expression of the cava. This is the so-called traditional method. Finally the degorge and the addition of the expedition liqueur that determines its dosage Brut takes place.

Vineyard - Viticulture

The grapes used in the elaboration of Codorníu Extra Brut come basically from the Mediterranean climate zone of the D.O. Cava.

The grapes used in the elaboration of Codorníu Extra Brut come basically from the Mediterranean climate zone of the D.O. Cava, where the autochthonous varieties show all their typicity. They are cultivated in vineyards selected by our Viticulture team that works with our suppliers throughout the year to continuously improve the crops, carry out maturation monitoring, determine harvest times and finally, advise them so that the grapes reach our cellars in the best conditions through a quick and careful transport to the cellar. Regarding the methods of cultivation, usually alternate the conduction in glass and espalier and the short pruning for Macabeo and Parellada and long, for Xarel·lo.

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