Codorniu

The origins - 1551

The history of the Codorníu family goes back to the year 1551. From that date dates the oldest document that accounts for the winemaking activity of Jaume Codorníu.

Anna de Codorníu - 1659

A date marked by the marriage of Anna Codorníu and Miquel Raventós. Anna was the last of the descendants of Jaume Codorníu who carried this surname. A union of two sagas of grape growers that established the foundations of our winery.

Birth of the cava - 1872

Josep Raventós becomes the pioneer and creator of cava. In 1872 he produced the first sparkling wine bottles of our country using the traditional method.

Art and advertising - 1898

Manuel Raventós, visionary in the world of advertising, called a poster contest to make our cavas known. Category modernist artists as Casas, Utrillo, Tubilla and Junyent categories in this initiative.

Codorníu cellars - 1915

The new cellars were completed in 1915, twenty years after they were first conceived. They are one of the most important examples of modernist architecture and a symbol of Codorníu’s entrepreneurial spirit..

First ad on television - 1959

In 1959, coinciding with the first broadcasts of Televisión Española, Codorníu launches its first television commercial.

Cava Cathedral - 1976

Our cellars receive the maximum recognition when they are declared a National Artistic Historical Monument by King Don Juan Carlos I. A key work of Catalan modernism.

Anna, a new cava - 1984

Anna de Codorníu is born, our most emblematic cava and the first cava that incorporates the Chardonnay variety. Anna is a tribute to the last heir of the surname Codorníu.

Pinot Noir - 2002

The first cava rosé is elaborated 100% with the Pinot Noir variety. A new revolution in the world of cava.

Reina Mª Cristina Blanc de Noirs - 2010

The first white wine made with the Pinot Noir variety. An exceptional cava for the most demanding palates.

Cuveé 1872 of Codorníu, recovering the origins - 2014

The new launch of Codorníu pays homage to the history of cava, inspired by modernism and the traditional method.

Customized Anna - 2015

An innovative pattern and the best bubble workshop allowed to make this pioneering initiative in the sector. Convert the iconic bottle of Anna de Codorníu into an object of personal expression and an attractive gift to surprise everyone who receives it, it became possible.

Anna Ice Edition - 2017

Codorníu again breaks molds and launches its first cellar designed to be tasted with ice or combined with daring cocktails.

D.O. Costers del Segre

Costers del Segre is a denomination of Spanish origin located in the province of Lérida, covering six sub-areas: Raimat, Segrià, Pallars Jussà, Artesa, Valls del Riu Corb and Les Garrigues. Each of these regions has diverse geographical and climatic conditions, alternating mountain areas with others in the plain. In general, it enjoys a continental climate, with thermal contrasts, high insolation and scarce rainfall. In Costers del Segre, the soil is poor and shallow and the climate is extreme continental with great thermal difference between day and night. All this favors the aromatic concentration, the acidity and the alcoholic degree in the grape, and makes it an ideal vineyard for the cultivation of Chardonnay and Pinot Noir.

Grapes: Chardonnay.

D.O. Conca de Barberà

Conca de Barberà is a denomination of Spanish origin located in the north of the province of Tarragona. The wine history of the region dates back to the 1st century BC, but its tradition is closely linked to the monastery of Poblet. The vineyard is settled in a depression or depression (conca), soil eroded by the passage of the Francolí River. They are calcareous soils. It is an area that is part of the great depression of the Ebro and surrounded by mountains (mountains of Miramar, Gayá, Tallat and massif of Prades), which causes it to have a Mediterranean microclimate, but with continental influence that makes them occur marked thermal differences between day and night. This climate is especially favorable for the cultivation of Pinot Noir grapes. In addition, our vineyards have slaty soil which gives a mineral touch to the grape.

Grapes: Pinot Noir.

D.O. Penedès

Penedès is a denomination of Spanish origin that takes its name from the Catalan region of Penedès. The cultivation area is 27,542 ha., Includes 47 municipal districts in the south of the province of Barcelona, and 16 municipal districts in the province of Tarragona. The soil is rich in phosphorus and low in potassium. It is an irregular terrain, with small hills from the seashore to the mountain of Montserrat, with small valleys of different rivers. In the lower altitude areas the sandy terrain predominates and in the highest the limestone and clay. The traditional varieties are grown in the Penedès where they express all the typical Mediterranean.

Grapes: Macabeu, Xarel·lo, Parellada.

Harvest

It starts at the end of summer. During the harvest, each plot and each variety is collected at its right moment of maturation. The earliest varieties, such as the Chardonnay are collected in the month of August, the traditional varieties in September.

Entry and pressing 

The grapes arrive with maximum speed to our winery so that they do not lose their characteristics. Immediately, they are pressed slightly extracting only the most delicate aromas and flavors to obtain the flower must.

First fermentation 

In Codorníu, each plot and each grape variety ferments separately. During the fermentation process, the flower must becomes a base wine, a young and very aromatic wine.

Coupage

The secret of cava is to find a perfect combination of base wines. With the work of the best tasters and winemakers we mix the different wines to achieve the most suitable combination for each cava. The result is added to the definitive bottle, from which it will not leave until the moment of being uncorked.

Second fermentation 

A mixture of selected yeasts and sugar is added to the coupage to start a second fermentation in the same bottle, during which the bubbles appear naturally. This process is what is known as the traditional method. These bottles will rest in our centenary cellar without variations of light, temperature or humidity a minimum of 9 months so that our cava acquires its complexity and flavor so characteristic. In some cellars the aging period can reach be up to 36 months or more.

Removed and slaughtered 

After breeding, the bottles are carefully rotated to guide the sediments of the yeasts towards the neck and extract them later. This is what is known as the degüello. 
Dosage 

To add the final touch to our sparkling wines we add our own mix of cava and sugar, called expedition liquor, which will turn each cava into a Brut Nature, Brut or Semi-Dry. 
Sealed 

We put each bottle on its own final cork and its label. The cava is ready to be enjoyed..