Codorníu Rosé is a true reflection of the traditional cava in its rosé version. A brut cava with fresh, fruity and delicate aromas, made with the traditional varieties of D.O. Cava Monastrell and Garnatxa. Its mini format makes it perfect for individual consumption.
Delicate rose-colored stick. Thin bubbles.
Aromas of red fruits and citrus fruits.
Touches of pastries and yeast from aging on lees.
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 harvest time for each variety used in Codorníu Rosé.
We plan the optimum harvest time for each variety used in Codorníu Rosé. The grapes are destemmed and crushed to obtain the musts, which ferment separately at a temperature of 15-17 °C. Once all the fermentations have taken place, a coupage is made that is bottled together with the tirage liqueur. In the bottles the second fermentation takes place after which a period of aging takes place in contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 °C) for at least 9 months. This is known as the traditional method. Finally, the disgorgement is carried out and the expedition liqueur is added to the cava to determine its brut dosage.
The grapes used to make Codorníu Rosé come basically from the Mediterranean climate zone within the D.O. Cava.
The grapes used to make Codorníu Rosé come basically from the Mediterranean climate zone within the D.O. Cava, where these autochthonous varieties reach their full typicity. They are grown in plots selected by our viticulture teams, who work with our suppliers all year round to constantly improve crops, control nitrate levels and decide the right times for harvesting, as well as advise producers so that the grapes are carefully and quickly transported to our cellar, entering with an optimal health status.