Codorniu Cuvée Gran Cremant Brut75cl
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The Cordorníu family began to make wine in the year 1551. The last person to carry the family name was Anna Cordorníu, who married Miquel Raventós in 1659. Their descendant, Josep Raventós was the pioneer who produced the first sparkling Spanish wines using traditional methods. The cellars of the distillery, completed in 1915, have been declared a National Artistic Historical Monument for their Catalan modernist architecture.
Codorniu Cuvee Gran Cremant Brut is crafted using the traditional varieties of grape used for cavas: Macabeo, Xarel·lo, and Parellada. As each of these grapes ripens at a different time, the distillery plans their harvest accordingly. The grapes are mainly sourced from the Mediterranean DO Cava, where these indigenous varieties grow best and have the most character. The grapes are taken through fermented separately, blended, and allowed to ferment again before being sent to the cellar for a minimum of nine months. During this time the bottles are rotated, disgorged, and, when the time is right, they will receive their final cork.
The pale straw yellow Codorniu Cuvee Gran Cremant Brut will delight the tongue with its fine, persistent bubbles. The smells of fruit and flowers are joined by sweet honey and toasted notes. This fresh, sweet cava is perfect to serve as an aperitif or as a refined accompaniment for tapas.
Description of Codorniu Cuvée Gran Cremant Brut
Codorniu Cuvée Gran Cremant Brut (Macabeo, Parellada, Viura and Xarel·lo)
- View: A pale yellow, sparkling.
- Nose: A fruity bouquet of apple, citrus, and a descant of white flowers.
- Mouth: The mouthfeel is elegant with fine persistent bubbles. The light and balanced flavour offers delicate notes of sweet red fruits.
VINEYARD: Grown in the mild Mediterranean climate of Catalonia, Spain. Soil is primarily slate, giving the grapes a sophisticated mineral profile. Since each variety of grape in this cuvee ripen at different times, Cordoníu carefully plans the harvest.
GRAPES: Macabeo, Parellada, and Xarel·lo
AGEING: Aged for a minimum of 9 months.
PREPARATION: The winery, Cordorníu, has a long history of winemaking and the reputation to match. The family began making wines in 1551. Generations later, Josep Raventós created the first sparkling Spanish wines using traditional methods. Today, the winery is committed to creating quality wines with traditional Spanish techniques. Each grape variety is first fermented separately. After de-stemming and crushing, the grapes are fermented on the lees in tanks temperature-controlled between 15 and 17ºC. The wine is then blended and fermented a second time before being sent to the cellar for ageing.
PAIRING: Enjoy as an aperitif or pair with tapas, green salad, or a cheese platter.
RECOMMENDED SERVING TEMPERATURE: 6-13°C
How to serve
Codorníu is the story of a wine-producing family that dates back to the 16th century. It is the story, therefore, of a region and its progress, of the people of an area, of their creative and innovative ability, and their talent for constant improvement.More about the Winery