Classic fresh, complex Champagne Method Cava from the masters of the art.
A classic, dry sparkling wine using the three traditional and indigenous grape varieties, Parellada, Xarel.lo and Macabeo using a blend first perfected by Josep Raventós in 1872. Striking and stylishly modern packaging. The Traditional Method of production is used with bottle-fermentation and the wine is aged on the lees for nine months. Josep Raventós Fatjó, pioneer of the Cava industry, produced his first bottle of Cava by applying the Traditional Method, as used to make Champagne, to a blend of classic Penedès varieties. An historic event for this winemaking family: the Codorníu dynasty had been producing wines in the region since the middle of the 16th century. In 1915 construction of the new Codorníu cellars was completed. One of the finest examples of architecture for the production and ageing of Cava and a symbol of the company’s enterprising spirit and vision of the future. Josep Puig i Cadafalch, who, like Gaudí, was a leading exponent of the great Catalan modernist architectural school, was in charge of the design and construction of the winery.
Tasting Note: Crisp and elegant with attractive flavours of citrus and apple with fine, persistent bubbles.
Critics: SILVER (NV) Decanter World Wine Awards 2016
Parellada, Xarel-lo and Macabeo