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Cordoníu

Catalans, Barcelona, Espanja

  • Sää

    23° C Clear sky

  • Aika

    19:36 PM

  • Viinien keskiarvo?

    88 Tb

  • Kiinnostavuus?

    257

Historia

The Codorníu family history dates back to 1551. Documents dating from this year are the first to refer to Jaume Codorníu’s vineyards and his winemaking activities. 1659, the date when Anna Codorníu and Miquel Raventós married. Anna was the last of Jaume Codorníu’s descendants to use this surname. Their marriage brought together two important winegrowing families.

 

In 1872 cava pioneer Josep Raventós produced the first bottles of Spanish sparkling wine using the traditional method. 1898, Manuel Raventós, an early visionary in the world of advertising, organised a poster competition to promote Codorníu’s cavas. Modernist artists of the calibre of Casas, Utrillo, Tubilla and Junyent all took part.

 

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. Codorníu launched its first television advertisement in 1959, coinciding with the first broadcasts by Televisión Española.

1976, our cellars received the highest accolade when King Don Juan Carlos declared them a National Historic Artistic Monument as a key example of Catalan modernism.

 

1984, Anna de Codorníu was launched - our most emblematic cava and the first cava to include the Chardonnay variety. Anna is a tribute to the last descendant to carry the Codorníu surname. 2002, the first rosé cava made from 100% red Pinot Noir grapes was launched - a revolution in the world of cava. 2010, the first white cava made with the Pinot Noir red variety was created - an outstanding cava for those who enjoy complex wines. 2014, this new Codorníu offering pays homage to cava’s history, and takes its inspiration from art nouveau and the traditional method.

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Viinivalmistus

Grape harvest

Harvest begins in late summer. Each plot and variety is harvested at the optimum time. The earliest ripening varieties, such as Chardonnay, are harvested in August and the traditional varieties in September.

 

Reception and pressing

We transport the grapes to our winery with the utmost care to avoid losing any flavours. On arrival, they are gently pressed to extract delicate aromas and flavours in the free-run juice.

 

First fermentation

At Codorníu grapes from different varieties and plots are fermented separately. During the fermentation process, the free-run juice becomes base wine, a young and very aromatic wine.

 

Blending

The secret of cava is finding a perfect blend of base wines. With the work of the best tasters and oenologists, we blend different wines to achieve the best combination for each cava. The resulting blend is then bottled.

 

Second fermentation

A mixture of selected yeasts and sugar is added to the blend to start a second fermentation in the bottle. During this process – known as the traditional method - bubbles form naturally. The bottles are stored in our centuries-old cellars, which have consistent light, temperature and humidity, for at least nine months. Over this period cavas acquire their characteristic complexity and flavour. The ageing period can last for 36 months or more.

 

Riddling and disgorging

After careful ageing, the bottles are rotated to make the yeast lees settle into the neck of the bottle, so that it can be expelled at a later stage. This is called disgorging.
 

Dosage

To give the final touch to our sparkling wine, we add our own mix of cava and sugar. The French term for this, used in English, is liqueur d'expédition. This transforms each cava into a Brut Nature Cava, Brut Cava or Semi-Dry cava.

 

Grape harvest

We stopper each bottle with its final cork and label it. The cava is now ready to be enjoyed.

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Sisäpiiritietoa

Innovation

Using the latest technology to monitor our vineyards,. we are able to obtain the very best results from each of them. With this information, we are able to determine the precise moment for harvest and the winemaking potential of each part of each vineyard. Integrated Pest Control: the grapes we produce are free from insecticides. These are substituted for natural pheromones, with tiny sprays which mimic the insects' own sexual hormones, thus confusing them and stopping them reproducing on our vines.

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Virheellinen informaatio
Virheitä sivustolla, kerro meille
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