Codorníu Mediterrania is a Brut Cava made using the traditional Macabeo, Xarel·lo and Parellada varieties. Its perfect balance means that the cava combines ripe fruit and vitality with perfumed notes of white flower and citrus. Its aromas will transport you to the Mediterranean Sea, so don't think twice about trying it if you are looking for enjoyment, strength, vivacity, celebration and sharing. Do you fancy travelling to the Mediterranean via your glass of cava?
A pale straw yellow colour with a fine mousse forming a persistent crown.
On tasting this cava we can enjoy countless sensations: Mediterranean smells and flavours. Reminiscences of fruit orchards, olive trees, almond trees, shrubs and wild field flowers.
Notes of iodine and minerals on the palate. This cava transmits youthfulness and strength, savoir vivre and nature.
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.
We plan the optimum harvesting time for each varietal.
We plan the optimum harvesting time for each varietal. The first to ripen is the Macabeo (at the end of August) followed by the Xarel·Io and finally, the Parellada (early October). Due to the different harvesting dates the grapes enter the winery in an orderly fashion enabling us to carry out the different winemaking processes for each varietal gradually. Each varietal requires different treatments: different fermentation temperatures. Different rackings as well as different times in contact with the lees. ln the winery we show maximum respect for the terroir, the origin of the vineyard: each varietal contributes different characteristics to the cava so as to achieve a balance In the final product. The grapes are destemmed and then pressed to obtain the musts. We add selected yeasts and the musts ferment at a temperature of 15-17 °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 stacked in underground cellars (at a constant temperature of 17 °C) where the second fermentation takes place followed by a period of aging in contact with lees of the yeasts. In total, a minimum of 9 months goes by in the winery before decanting of the bottles to facilitate agglutination and eliminate sediments and subsequent disgorging, where we remove the sediments deposited after the second fermentation. We then add a dose of expedition liqueur. And finally, we cap the bottle with a cork closure.
The grapes used to make this cava are grown in the D.O. Cava Mediterranean region.
The grapes used to make this cava are grown in the Mediterranean region and belong to various varieties that attain their optimum characteristics In different geographical zones: The Macabeo comes from the Upper Penedés and yields base wines with acidy apple notes. These are strong and well defined. The majority of the Xarel·lo comes from the plains of the Central Penedés. it ripens surprisingly slowly and Is very resistant to varying climatic conditions. The base wines from Xarel•lo contribute structure to the cava and keep it upright during the months after disgorging. The Parellada comes from the winery’s highest and most distant vine plots and contributes femininity and subtleness to the cava.