Codorníu Limited Edition Brut
Novelty
P1144
Codorníu Limited Edition Brut is a limited edition cava made with the traditional blend of Macabeo, Xarel·lo and Parellada with a little of the Chardonnay variety. This original cava commemorates the centenary of Catalan modernism, an icon for its unique style where elegance, inspiration from nature and creativity enveloped a period of splendor (1920-2020). Uncork this special edition for that well-deserved occasion.
It is ideal as an aperitif or served alongside tapas.
View
A palestraw yellow colour. Fine, well-integrated
and long lasting bubbles.
Nose
Primary aromas that come from the grape varieties - citrus, almond blossom and so on - are accompanied by a background of brioche and dried fruit added by the process of lees ageing.
Palate
It has a delicate sparkle and balanced freshness.
Varieties and Analysis
Yes
Contains sulfites11.5%
Alcohol volume (%)D.O. Cava
Designation of OriginChardonnay, Macabeo, Parellada, Xarel·lo
Variety/CoupageCava
ProductYes
Suitable for vegansP1144
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 right moment to harvest each variety.
We plan the right moment to harvest each variety. The first variety to ripen is Chardonnay (at the start of August), then Macabeo (towards the end of August), followed by Xarel·lo and finally, Parellada (in early October.) After de-stemming and pressing the grapes, we obtain the must, which is fermented at a controlled temperature of 15-17 ºC. The wines made from different grape varieties are then blended together and the wine is bottled together with the liqueur de tirage (yeasts, sugar and a clarifying agent.) The bottles are taken down to our underground cellars where the second fermentation takes place slowly, followed by 15months' ageing. During this process, the contact with the lees (spent yeast) enriches the expression of the cava. This is the socalled traditional method. Finally, disgorgement takes places and the liqueur d'éxpedition is added to determine its dosage: Brut.
Vineyard - Viticulture
The grapes come from the Continental zone and the Mediterranean climate zone of the D.O. Cava.
The grapes used to make Codorníu Limited Edition Brut come primarily from two areas: the Chardonnay comes from a continental area in el Segrià and the traditional areas come from the area with a Mediterranean climate in the D.O. Cava, where the native varieties fully express their typical character. They grow in vineyards selected by our viticultural teams who work together with our suppliers the whole year round to make continuous improvements to their farm plots. They carry out checks on ripeness levels, decide when to harvest, and finally, advise them to ensure that the grapes arrive at our cellars in th every best conditions, being transported quickly and carefully to the winery. As for the growing methods, we usually alternate bush and espalier training and use spur pruning for Macabeo and Parellada and cane pruning for Xarel·lo. In the case of the Chardonnay, the vines are wire-trained.
