Codorníu Non Plus Ultra was established in 1897 as the first brut cava in history. Made with the perfect combination of the three traditional grape varieties, this Reserva cava is the best option for anyone who wants to enjoy the purest, most classical style of cava: elegant and well-balanced. Does that sound like you?
Awards
vintage 2019
2021
91 points
Guía Peñín
Bruno Colomer
Codorníu Oenologist
A cava for lovers of traditional cava. Ideal for enjoying by itself or for accompanying white meats, cold starters, carpaccios, seafood salads, etc.
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View
Codorníu Non Plus Ultra is a cava with an elegant pale colour and fine bubbles.
Nose
It stands out for its clarity and freshness as well as for the exceptional balance between its varietal aromas (citrus, apple, almond blossom, etc.) and the aromas from aging for over 15 months in contact with the lees of the yeasts (dried fruit and nuts, honey, toasted bread, etc.).
Palate
An elegant and creamy mouthfeel. This cava displays a great deal of freshness and has a long finish.
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Varieties and Analysis
Yes
Contains sulfites
D.O. Cava
Designation of Origin
Macabeo, Parellada, Xarel·lo
Variety/Coupage
Cava
Product
Yes
Suitable for vegans
P5612
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 begin by planning the best moment for harvesting each varietal.
We begin by planning the best moment for harvesting each varietal. After the grapes are destemmed and pressed, we obtain the musts and each varietal is fermented separately at a temperature between 15° and 17 °C. Once the fermentations have been completed the wines are then blended and the resulting wine is bottled along with the tirage liqueur. The bottles undergo a second fermentation followed by a period of aging for at least 15 months in contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 °C), which converts Non Plus Ultra into a Reserve cava. Finally, the disgorging takes place and expedition liqueur is added, which determines its Brut dosage.
Vineyard - Viticulture
The grapes used in Non Plus Ultra are the traditional cava varietals; Macabeo, Xarel·lo and Parellada.
The grapes used in Non Plus Ultra are the traditional cava varietals; Macabeo, Xarel·lo and Parellada, and they are very carefully selected. Some of these grapes come from our estate vineyards located in the most continental zone of the Cava Appellation, which makes for excellent concentration, more body and a greater intensity of aromas of ripe fruit, ideal for a Reserve cava. There maining grapes come from vineyards selected by our Winegrowing and Winemaking teams in the Penedès region, where these varietals display their full typicity. This region’s Mediterranean climate favours earlier grape ripening and guarantees a good level of acidity, freshness and citrus and flower aromas. The winegrowing practices comply with integrated production criteria and are especially adapted to making sparkling wines.
