Gran Plus Ultra Chardonnay Brut Nature

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Codorníu Gran Plus Ultra Chardonnay Brut Nature was the first cava to be made in Spain from the Chardonnay variety; it pays homage to the winery's pioneering spirit.  You can see the greatness of the Chardonnay variety from one of Codorníu's oldest vineyards in this Reserva cava. Its toasted and fruity notes, and unctuous texture means it can pair with the most diverse dishes throughout a whole meal.  It's not surprising that in 2020 the famed wine critic James Suckling gave it a rating of 92 points, it's a cava that never disappoints.


91 points
Guía Proensa
Bruno Colomer
Codorníu Oenologist
An ideal cava for accompanying a meal given that its complexity improves a wide variety of dishes: risotto, seafood, duck magret, stews, smoked dishes and heavy spices.

Pale yellow with golden highlights. Clarity and brilliance. A fine mousse forming a persistent crown, which denotes its thorough fermentation in the bottle.


Supple toasty notes intermingled with spring fruits: peach and cherry underlain with brioche and dried fruits and nuts from its aging in the lees. Very complex with elegant notes and generous aromas that are enhanced the longer it remains in the glass.


A rounded, complex, balanced and creamy mouthfeel. The butteriness of Chardonnay enables us to craft this Brut nature without adding sugars in the expedition liqueur.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin






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 plan the best moment for harvesting of the varietal Chardonnay.

We plan the best moment for harvesting of this varietal. After destemming, the grapes are crushed to obtain the must, which is then fermented at a temperature of 15 to 17 °C for 12 to 15 days. Part of the Chardonnay must is fermented in contact with oak thus acquiring new nuances, greater structure and complexity. After the fermentations the base wines are blended and the resulting wine is bottled along with the expedition liqueur. The bottles are racked in our underground cellars where they undergo a second fermentation and aging in contact with the lees of the yeasts ay a constant temperature (15-17 °C). This is known as the traditional method. It is a Reserve cava that has spent at least 18 months in out cellars.

Vineyard - Viticulture

The Chardonnay grapes used to make Gran Plus Ultra come from Costers del Segre, a region with a dominantly continental climate.

The Chardonnay grapes used to make Gran Plus Ultra come from Costers del Segre, a region with a dominantly continental climate with large variations between day and night temperatures and poor shallow soils that prevent excessive vine growth and contribute more concentration, body and more intense aromas of ripe fruits to this cava. The winegrowing is based on integrated vineyard management methods that have been especially adapted to making sparkling wines. Harvesting of the Chardonnay varietal takes place around mid-August and is always carried out at night in order to maintain the grapes as fresh as possible and preserve their intense aroma.

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