A cava that commemorates the year the Codorníu saga began, 1551. A combination of youth and nobility, its aroma is an original balance rendered from 3 traditional varietals. The soft fruity notes of Macabeo combined with the elegance and suppleness of Pareliadajoin forces with the Xarello's complexity and structure to render this cava. A blend intended to make 1551 a cava for all occasions.
The grapes used to make Codorníu 1551 basically come from the Penedes, the most Mediterranean region in the Cava Appellation where the local varietals attain their full typicity.
They are grown on vine plots selected by our viticulture teams who work all year round in order to constantly improve crops, monitor ripeness and determine the right moments for harvesting so that the grapes enter in optimum condition into the winery where they are carefully and rapidly transported.
As regards winegrowing methods, these usually alternate between goblet and trellised vine training techniques and feature short pruning for the Macabeo and Parellada and long pruning for the Xarel·lo.
We plan the optimum harvest time for each varietal. The first to ripen is the Macabeo (at the end of August) followed by the Xarello and finally, the Parellada (early October) . The grapes are destemmed and pressed to obtain the musts. We then add selected yeasts and the musts ferment at a temperature of 15° to 17ºC.
Once all the fermentations have taken place and the wines have been stabilised, they are then blended and the resulting wine is bottled along with the liqueur de tirage. The bottles are stored in our underground cellars (at a constant temperature of 17ºC) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. All in all, the wine is stored for a minimum of 9 months in the winery, after which it is decanted and disgorged. A certain dose of expedition liqueur is then added, which ultimately determines the cava's residual sugar content. The bottle is then capped with a cork closure.
Aspect: A pale straw yellow colour. A fine well integrated mousse and persistent crown.
On the nose: Primary varietal aromas (citrus fruit, almond blossom, etc.) overlain with notes from aging such as honey, toasted bread, etc.
On the mouth: A fine mousse on the palate with balanced freshness.
It makes an ideal aperitif and accompaniment to tapas.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Chardonnay, Macabeu, Parellada|
|Denomination of Origin||D.O. Cava|
|Aging||Minimum of 12 months|
Codorníu were the first winery to create cava using Macabeo, Xarel·lo and Pallerada grapes. Codorniu owns the oldest Pinot Noir and Chardonnay vineyards, used for the production of cava with vines aged 30 years or more. This makes them experts in wine-growing and wine-making using these varieties. They were the first winery to use international varieties, with the first Chardonnay cava in 1984, the first rose cava using Pinot Noir in 2001 and in 2008, the very first Blanc de Noirs, using Pinot Noir. We have created our own style for the cavas we produce, combining local and international grapes, to make stylish, very expressive, refreshing aromatic cavas, with utmost respect for grapes used and the land they come from. A complete range of cavas, of differing styles, to satisfy everybody's needs.
Sustainable farming is the essence of our philosophy of caring for the vines. We intervene only when strictly necessary, with less input in order to promote natural balance and biodiversity. The result is healthier grapes, bursting with flavour.
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