The essence of Anna is enriched by ageing in cavas over 15 months old, making Anna Blanc de Blancs Reserva the perfect accompaniment for our cuisine.
The grapes used to produce Anna de Codorníu are sourced from two very different growing areas.The Chardonnay varietal comes from our own vineyards located in the region with the most continental climate in the D.O. Cava, in Lleida, which gives the grapes optimum concentration, lower acidity, and fuller body and intensity. Our cultivation systems follow integrated production criteria and are especially adapted to producing sparkling wines.
Harvest takes place around the middle of August and is always carried out at night, to keep the grapes as cool as possible, to retain aroma and avoid oxidation or spontaneous fermentation.
The Xarello, Macabeo and Parellada varietals come from vineyards selected by our viticulture and oenology teams in the Penedès area, where these varietals express their authentic character: good level of acidity, freshness and citric and loral aromas.
We plan the optimum moment for harvesting each variety. After de-stemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature between 15º and 17ºC. Once the fermentation process is complete and the wines are stabilised, blending takes place and the resulting wine is bottled together with the liquer de tirage (a mixture of sugar and yeast). The bottles are stored in underground cellars (at a constant temperature of 17ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees.
In all, the wine spends at least 15 months on the lees, after which riddling takes place (rotating the bottles to facilitate settling and subsequent elimination of the lees) and disgorging, when the deposits from the second fermentation are extracted and the expedition liquer is added, a process that determines the cavas residual sugars. Finally, the bottle is deinitively corked.
Aspect: Brilliant yellow colour with green relections. Fine, persistent bubbles forming continuous beads.
On the nose: On the nose, it displays citrusy and tropical fruit notes along with more complex ageing aromas (toast, brioche) that enrich the range of aromas.
On the mouth: On the palate, it is creamy, wide and long- lasting. These characteristics make it highly versatile and pairable with a great variety of food.
A very gourmet cava and a good ally for accompanying a menu from start to inish: starters, sautéed vegetables, ish, seafood, grilled meats, desserts and many other prepared dishes.
|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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