Bursting with complex flavour, sophisticated pink fizz.
A Champagne Method blend of Monastrell, Pinot Noir, Macabeo, Xarel.lo and Parellada matured for at least nine months to allow the lovely toasty flavours from ageing to develop. Light-pink in colour with vibrant, fruity aromas and ripe, summer fruit flavours. 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: Full, fruity and great fun.
Critics: COMMENDED (NV) International Wine Challenge 2016
Monastrell, Pinot Noir, Macabeo, Xarel-lo and Parellada