Codorníu Gran Cremant Brut Cava is made using the three traditional native varieties of Penedès: Macabeo, Xarel·lo and Parellada. This combination results in a classic cava that will please those who are starting to try and explore sparkling wines. Fruit and floral aromas stand out, as well as a freshness that will sustain you throughout the appetizers and even go with dessert. This Demi-Sec version is the ideal cava if you enjoy a touch of sweetness.
Bruno Colomer
Codorníu Oenologist
Codorníu Gran Cremant Semii-Dry is ideal as an aperitif, accompanying nuts, savory cakes, assorted canapés, etc. It is perfect to accompany desserts.
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View
Pale straw yellow color. Thin and elegant bubble.
Nose
Fruity aromas typical of traditional varieties, citrus, apple and white flowers predominate.
Palate
Pleasant, fruity, fresh and balanced.
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Varieties and Analysis
Yes
Contains sulfites
13.3%
Alcohol volume (%)
D.O. Cava
Designation of Origin
Macabeo, Parellada, Xarel·lo
Variety/Coupage
Cava
Product
Yes
Suitable for vegans
P76
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. After de-stemming and pressing the grapes, we obtain musts that ferment separately at a temperature between 15 and 17 ºC. Once the fermentations are finished, the wine is coupage and the resulting wine is bottled along with the tirage liqueur. The bottles carry out the second fermentation followed by a period of aging in contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 ºC) for a minimum of 9 months. This is the so-called traditional method, also used in champagne making. Finally, the degorge and the addition of the expedition liquor determines its Semi-Dry dosage.
Vineyard - Viticulture
The grapes used in the elaboration of Codorníu Gran Cremant Semi-Dry come basically from the Mediterranean climate zone of the D.O. Cava.
The grapes used in the elaboration of Codorníu Gran Cremant Semi-Dry 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 teams that work together 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 cavas in the best conditions through a quick and careful transport to the cellar.
