Tripack Codorníu Benjamin Clásico Brut Eco
P9939
Made with the classic local varieties passed down through the history of cava. Fresh, combining the aromas and flavours of the Macabeo, Xarel.lo and Parellada grapes with aromas from bottle ageing on lees. A fresh and unctuous cava.
Ideal
as an aperitif and as an accompaniment to a wide assortment of tapas:
smoked meats, puff pastries, sausages, white meats and fish.
View
A pale straw yellow colour. A fine, well integrated mousse and persistent crown.
Nose
Primary varietal aromas (citrus fruit, almond blossom, etc.) underlain with notes of brioche and dry fruits and nuts from its prolonged aging.
Palate
A fine mousse on the palate with balanced freshness.
Varieties and Analysis
Yes
Contains sulfites11.5%
Alcohol volume (%)D.O. Cava
Designation of OriginMacabeo, Parellada, Xarel·lo
Variety/CoupageCava
ProductYes
Suitable for vegansP9939
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 optimum moment harvest time for each variety. The first to ripen is Macabeo (at the end of August), followed by Xarel.lo and finally Parellada (early October).
The grapes are destemmed and crushed to obtain the musts which ferment at a temperature between 15º and 17ºC. The wines from the different varietals are then blended and the resulting wine is bottled with the liqueur de tirage. The bottles undergo the second fermentation followed by a period of aging in contact with the lees of the yeasts in our underground cellars at a constant temperature for at least 9 months, this is known as the traditional method. Finally, the cava is disgorged, and expedition liqueur is added, which determines its dosage.
Vineyard - Viticulture
Grapes used in the production of Codorniu Benjamin Brut are sourced mainly from the area with the most Mediterranean climate in D.O. Cava, where the indigenous varieties manifest their true character.
They are grown in vineyards selected by our viticultural team to continually improve the crop, monitor ripening, establish the appropriate moment for harvesting, and finally, ensure that the grapes get to the winery in tiptop condition. Growing methods habitually alternate between goblet and trellis training with short pruning for Macabeo and Parellada and long pruning for Xarel.lo.
