Anna de Codorníu Blanc de Noirs is a vibrant fresh cava that places Anna at the forefront of the new concept cavas: Blanc de Noirs. Cavas with expression and full of life. The character that the Pinot Noir varietal brings to this cava is delightfully surprising: very intense fruity and mineral notes that reflect the grapes origin. Picked from vine plots selected by our winegrowing ano winemaking teams. Anna owes its name to the eldest child and inheritor of the Can Codorníu estate, who married with the winemaker, Miquel Raventós in 1659. The Raventós family has owned Codorníu ever since then and given Annas name and Surname to a brand of worldwide prestige. Because of its history, its coupage and its enormous versatility. Anna de Codorníu has become Codorníu's insignia cava.
The grapes used to make Anna de Codorníu Blanc de Noirs come from vineyards with a continental climate, grown on slate soils. The differences between day and night temperatures are very pronounced and this enhances optimum concentration, giving the grapes more body and more intense aromas. The cultivation methods follow integrated production criteria and are especially adapted to making sparkling wines.
The harvest talkes place around the middle of August and always at night so as to keep the berries as cool as possible and in this way retain their full fragrance and avoid oxidation and spontaneous fermentations.
The grapes for this cava are very carefully transported to the winery and, consequently, the base wines used to make Anna Blanc de Noirs are intense, clean on the nose and the palate and bring out their full body and creaminess.
We plan when it is the optimum time to harvest and then destem and gently press the grapes. These are red grapes and therefore the skins are left only a little while in contact with the must. We only use the first fraction of the must for the Anna Blanc de Noirs base wines.
These base wines initially reveal slight pink hues which gradually fade during the fermentations, rendering a cava with a more intense colour than those made from white varietals. This characteristic is noticeable during the tastings. Once all the fermentations have been completed and the wines have been stabilised, we add the liqueur de tirage. The bottles are then stacked in underground cellars (at a constant temperature of 15°) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts.
All in all, a mínimum of 9 months go by in the winery before the riddling (decanting of the bottles to facilitate agglutination and eliminate sediments) and subsequent disgorging, during which the sediments deposited after the second fermentation are removed. A dose of expedition liqueur is than added and the bottle is finally capped with a cork closure.
Aspect: A bright yellow colour with metal highlights from the Pinot Noir varietal. Fine mousse forming with continuous effervescence and a persistent crown.
On the nose: It is harmonious and full of life on the nose and on the palate: very concentrated primary aromas of black fruit such as cassis and blackberries.
On the mouth: A balanced cava with a long finish and very expressive and pleasant flavours. This is a different, surprising and appetising product
This cava's expressive style and appetis ing flavour make it an ideal pairing with uncomplicated dishes with few condiments where the raw material stands out: cold pasta with fruit, fish, either steamed or cooked in salt, salted cod salad, rice cooked with vegetables, rare meats, boiled ham.
It also makes a good matching with fruit desserts: pies, jams, lychees, mangos, fruit salad.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Pinot Noir|
|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.
Click to view All Sparkling Wines and Wines Codorníu