Codorniu

Cava Clasico Brut

standard courier: 3 working days

COD001

Sold by: Vino.co.za

R 205

Ready to ship   available 60 +

750 ml (Standard)


Cultivar:

Macabeo, Xarel- lo, Parellada

Country:

Spain

Rating:

There are currently no ratings available.

Specifications:

11.50% alc vol Sugar g/l: N/A
Type: Sparkling Wine Cellaring Potential: 5 yrs+
Origin: Catalunia Appellation: Cava

Tasting Notes:

White, bubbly and persistent mousse characterised by tiny pearl-like chains that make up an appealing, vigorous and long-lasting “crown”. The bouquet is characterised by strong minerality and apple blossom; full and inviting, it embraces hints of sweet ripe fruit, meringue, pastries and candied citrus peel. On the palate, its flavour fully matches the nose, with a creamy, almost crunchy sensation and a texture that combines elegance and lightness, depth and harmony.

Almond Blossom
Almond Blossom

Citrus
Citrus

Honey
Honey

Green Apple
Green Apple

Cava is a sparkling wine of Denominación de Origen (DO) status, most of which is produced in Catalonia, in North West Spain. Only wines produced by the champenoise traditional method may be labelled “cava”, those produced by other processes may only be called "sparkling wines" (vinos espumosos). About 95% of all cava is produced in the Penedès area in Catalonia, with the village of Sant Sadurní d'Anoia being home to many of Spain's largest production houses. When it first began, Codorníu’s production was 100,000 bottles of Cava annually, today is close to 38-million. The Catalan word cava means "cave", or "cellar". Caves were used in the early days of cava production for the preservation or aging of wine. Catalan winemakers officially adopted the term in 1970 to distinguish their product from French champagne.

The roots of the cava industry can be traced back to Josep Raventós's travels through Europe in the 1860s, where he was promoting the still wines of the Codorníu Winery. He worked for the family winery as he was married to Anna Codorníu. His visits to Champagne sparked an interest in the potential for a Spanish wine made using the same traditional method. He created his first sparkler in 1872, after the vineyards of Penedès were devastated by the phylloxera plague, and the predominantly red vines were being replaced by large numbers of vines producing white grapes. His vision was also to increase the value of the still wines being produced by his family and - turning it into “champagne” - was a simple way of doing this.

The bottles are transferred to underground cellars (with a constant temperature of 17ºC), where the second fermentation occurs followed by a period of ageing in contact with the yeast lees. In all, the wine spends at least nine months in the cellar. Subsequently, riddling and disgorging take place, during which the sediment from the second fermentation is extracted and the “licor de expedición” is added: this will determine its dosage classification. Finally, the final cork is inserted into the bottle.

Food pairing

Ideal as an aperitif, accompanying dried fruits and nuts, savoury pies, assorted canapes, etc.

Charcuterie Dessert Game Birds Hard Cheese
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