Gran Plus Ultra Pinot Noir

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Codorníu Gran Plus Ultra Pinot Noir was the first cava to be made in Spain from the prestigious Pinot Noir variety; it pays homage to the winery's pioneering spirit. This brut cava shows the noble nature of the Pinot Noir grape: its intense aromas of red fruit and citrus, together with its creamy texture mean that it can partner with many different meals from aperitifs, to fish and rice dishes, it even goes with fruit and chocolate-based desserts.  Don't think twice; raise a toast with this attractive cherry-toned cava.


91 points
James Suckling
93 points
Guía Proensa
Bruno Colomer
Codorníu Oenologist
An excellent pairing with substantial aperitifs or rice dishes with fish. Perfect with salmon and raw oily fish (sashimi, sushi, carpaccio and tartar) or grilled fish, because its acidity balances out the oiliness of these fish.

A delicate medium tone salmon pink. A fine mousse with a delicate crown.


Intense notes of raspberry, blackberry and strawberry intermingle with a light citrus aroma that heightens them and adds more freshness.


Prominent notes of red fruit on the palate. Fresh and balanced and the bubbles enhance the creamy sensation that comes from its aging in contact with the yeasts.


Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Cava

Designation of Origin

Pinot Noir


Rosé cava



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 planned the best time for harvesting seeking fully ripe bunches of Pinot Noir.

We planned the best time for harvesting seeking fully ripe bunches of Pinot Noir yielding more colour on the skins as well as good acidity and moderate alcohol by volume. After destemming, the grapes were left to macerate, leaving the must in contact with the skins of the grapes for 3 to 4 hours. The pink must was then filtered and fermented at a temperature between 15º and 17 ºC. After that the wine was bottled along with the liqueur of tirage. The bottles undergo a second fermentation followed by a period of aging in contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 ºC). This is known as the traditional method. The wine spends a minimum of 12 months in the winery.

Vineyard - Viticulture

The Pinot Noir grapes used to make GPU Pinot Noir come from estate vineyards, the oldest in Spain.

The Pinot Noir grapes used to make GPU Pinot Noir come from estate vineyards. These vineyards are the oldest in Spain (>25 years old) and are located in an ideal zone for growing this varietal, Riudabella, where the mild continental climate favours more fruitiness, more body and a greater intensity of aromas. The soils are gravelly which prevents excessive vigour in the vineyard. The vineyard management techniques follow integrated production criteria and are especially adapted to making sparkling wines. The Pinot Noir is harvested around the middle of August and always at night so as to keep the bunches as cool as possible and preserve their full aromas.

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