Reina Ma Cristina was born to pay homage to the Queen Regent Ma Cristina, who bestowed the title of "Supplier to the Royal Household" on Codorníu in 1897. The first Blanc de Noirs cava was launched in 2010, made exclusively from the Pinot Noir grape varietal. "an exquisite white with aromatic notes and flavours of white flowers and red berries, typical of Pinot Noir red grapes".
The winter was very cold and rainy, uncommonly so for the Mediterranean. With the coming of Spring, day temperatures began lo rise significantly and together with the frequent rains right up m id June this made us forecast an early harvest. The summer temperatures were moderate in comparison with other years. The grapes ripened under very good conditions, slowly and in the absence of rainfall. The harvest was finally pul back jusi one week. The Pinot Noir grapes entered the winery in perfect health and optimally ripe, making the 2011 harvest an excellent harvest for this varietal.
The Pinot Noir grapes are harvested from our own vineyards. Codorníu boasts the oldest and largest expanses in the whole of Spain of vineyards of this varietal, which it has grown for 25 years now. This varietal is difficult lo cultivate because it is very delicate. lt demands care and attention throughout the entire cycle making su re that the grapes are not subjected lo water stress or over-exposure lo the sun, as well as specific pruning, vine training and vine plot management techniques.
That's why Codorníu chose an ideal zone for growing the varietal, Canea de Barberá, where the continental climate favours optimum berry concentration, yielding grapes with more body and a greater intensity of aromas. The soils are gravelly, and this prevents excessive vigour in the vine stock and contributes mineral notes. Cultivation methods follow integrated production criteria and are especially adapted lo making sparkling wines.
Planning the harvest is one of the crucial steps in making cava; seeking optimum grape ripeness and skin colour befare beginning lo pick the grapes. The grapes are expediently transported to the winery al a temperature of jusi 1 o oc to preven! the colour from the skins from staining the must.
Our light pressing system enables us lo extrae! the choicest must, stopping the pressing process when the skins begin lo give off colour so as not lo stain the must. The musts ferment separately and then we carry out the coupage and bottling whilst adding the liqueur de tirage. The bottles then undergo the second fermentation followed by a period of aging in contact with the lees of the yeasts in our underground cellars al a constan! temperature (15-17°C). This is known as the traditional method. This is a Reserve cava and it spends a mínimum of 15 months in our cellars. The lees are then removed and a dose of expedition liqueur is added lo the cava which determines its Brut dosage.
Aspect: An intense straw yellow colour with very lively gol den highlights and purplish hu es typical of the Pinot Noir varietal.
On the nose: A fine delicate well integrated mousse with perfect effervescence forming a uniform and persistent crown.
On the mouth: An exquisite bouquet of white flowers on the nose with fruity notes such as raspberry, redcurrant and strawberry, the most emblematic nuances of Pinot Noir. These aromas re-emerge on the palate, with a full bodied mouthfeel exhibiting notable freshness. Creamy, delicate with a long finish.
It is a cava where reign aromas from the grape and therefore is an excellent accompaniment to fish in salt. It is perfect with sushi and Carpaccio, and is also a good ally for appetizers and entrees. Ideal to take with desserts where the fruit is the star.
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Pinot Noir|
|Denomination of Origin||D.O. Cava|
|Aging||Minimum of 15 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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