It is a cava made from the traditional varieties of the Penedès, which combines fruit with aromas of nuts, nuances of yeast and the freshness of citrus. A fresh, soft cava with a very good structure.
Bruno Colomer
Codorníu Oenologist
It is ideal for aperitifs in the countryside or near the sea, grilled fish, stewed meats, even stews or marinated fish.
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View
Pale and bright color with green hues and fine bubbles.
Nose
Poke floral, citrus and green apple aromas, typical of the youth of this cava. These aromas come back in the mouth.
Palate
It is a fresh, young, light and pleasant product.
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Varieties and Analysis
Yes
Contains sulfites
11.5%-12%
Alcohol volume (%)
D.O. Cava
Designation of Origin
Macabeo, Parellada, Xarel·lo
Variety/Coupage
Cava
Product
Yes
Suitable for vegans
P188
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 optimal harvest time for each variety.
We plan the optimal harvest time for each variety. After destemming and pressing the grapes we obtain the musts that ferment at a controlled temperature of 17-18 °C. Once all the fermentations have been made and the wines stabilized, we prepare the coupage. Each variety provides a special feature: the Macabeu, gives us wines of moderate acidity but highly floral, which provide a delicate structure. The Xarel·lo variety produces wines that allow aging thanks to its structure, good acidity and a good alcohol content. Finally, the Parellada fills the wines with fragrance and floral aromas. Carried out the coupage, the bottles rest in our underground cellars at a constant temperature so that the second fermentation is carried out successfully.
Vineyard - Viticulture
The grapes used in the elaboration of Delapierre Etiqueta Negra Semiseco come basically from the most Mediterranean climate zone of the D.O. Cava.
The grapes used in the elaboration of Delapierre Etiqueta Negra Semiseco come basically from the most Mediterranean climate zone of the D.O. Cava, where the autochthonous varieties show all their typicity. They are cultivated in vineyards selected by our viticulture teams that work together with our suppliers throughout the year to continuously improve crops, carry out maturation monitoring, determine harvest times and finally, advise them so that the grapes reach our cavas in the best conditions, through a quick and careful transport to the winery.
