Codorníu Prima Vides Brut Eco

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The faithful reflection of our House’s traditional cavas. A cava with the aromas and flavours of traditional cava varieties set against a background of pastry notes from ageing in our cellars.

Bruno Colomer
Codorníu Oenologist
It is ideal as an aperitif, to accompany nuts, savoury tartlets and assorted canapés. For meals, it pairs beautifully with paellas and other rice and fish dishes, shellfish, vegetable salads and white meats.

Bright straw yellow. Fine, elegant bubbles that highlight its persistentring. 


To the nose, varietal aromas (apples, citrus, almond blossoms) are intertwined with ageing notes (toast, bread, pastries). 


Pleasant, fresh and well-balanced.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Macabeo, Parellada, Xarel·lo





Suitable for vegans
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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 schedule the optimum picking time for each variety. 

After destemming and pressing the grapes we ferment the resulting musts at a controlled temperature of 17-18°C. Once all the fermentations have been carried out and the wines stabilised, the blend is prepared, with each variety providing a special feature: Macabeo, for example, gives us wines with moderate acidity yet highly floral and youthful, providing a delicate structure. Xarel·lo produces wines with the right structure, acidity and alcohol content to enable ageing. Finally, Parellada fills the wines with fragrance and certain floral aromas. After blending, the bottles repose in our undergroundcellars at a constant temperature, so second fermentation can take place successfully, followed by an ageing period on the lees. In total, the wine will spend a minimum of 9 months in our cellars, followed by riddling and disgorging. Subsequently, a measured quantity of tipping liqueur is added. This will determine the amount of residual sugars in the cava. Finally, the bottle is closed with a cork.

Vineyard - Viticulture

The grapes used to make the Codorníu Prima Vides basically come from the Mediterranean area of the DO Cava, where native grape varieties show their full typicity. 

They are grown in vineyards selected by our Viticulture teams who work with our suppliers throughout the year to continuously improve the crops. They monitor grape ripening, determine picking dates and ensure that the grapes arrive at the winery in top condition by quickly transporting them to the crush pad with the utmost gentleness.

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