Gran Codorniu is the faithful reflection of a grape, a terroir and a vintage. The fullest expression of the Pinot Noir grapes from our oldest vineyards. Codorniu was a pioneer in planting this varietal and its longstanding expertise has enabled it to take a step further and create an exclusive cava, which highlights the unique nuances of the varietal and the vintage. A bold, elegant rosé brut with exquisite pale cherry tones. A cava with an intense aroma of red berries and citrus, bursting with freshness and vivacity. Different, unique and genuine.
The winter in 2011 was very cold and rainy. With the coming of spring, temperatures began to rise significantly and were accompanied by frequent showers right up to mid-June, which pointed to an early harvest.
Temperatures during the summer, July and early August, were mild in comparison with other years. Hot weather towards the end of August together with a lack of rainfall after June brought the harvest two weeks forward. The grapes entered the winery fully ripe and in very good health. 2011 was a great harvest for this cava.
The Pinot Noir used to make Gran Codorniu comes from our estate vineyards. These vineyards are the oldest in Spain (>25 years) and were planted in an ideal location, Riudabella, where the continental climate favours optimum berry concentration, giving the grapes fuller body and a greater intensity of aromas. The soils are gravelly, which prevents excessive vine stock growth.
Our winegrowing is based on integrated vineyard management methods that are especially adapted to making sparkling wines. The Pinot Noir harvest takes place around mid August and always at night so as to keep the berries as cool as possible in order to retain their full fragrances.
We plan the right moment for harvesting, looking for optimum ripeness in the Pinot Noir grapes, which will give us great colour in the skins as well as good acidity and a moderate alcohol grade. Once the bunches are destemmed we leave the berries to macerate, leaving the must in contact with the husks for 3 to 4 hours.
The must, now a rosé colour, is then racked and is left to ferment at a temperature between15º and 17ºC. The wine is then bottled along with 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 at a constant temperature (15-17ºC).
This method is known as the traditional method. All in all, the wine is months stored for at least 12 months in the cellars.
Aspect: A delicate, medium tone, salmon pink. Fine mousse with a delicate crown.
On the nose: Intense aromas of raspberry, blackberry and strawberry enhanced by light citrus nuances that add extra freshness.
On the mouth: Prominent notes of red berries and a fresh and balanced mouthfeel. The mousse intensifies the creaminess brought out by its aging in contact with the yeasts.
An excellent pairing with sturdy aperitifs and rice dishes cooked with fish. Perfect with salmon and oily fish (served as sashimi, sushi, carpaccio or tartar) or grilled, since its acidity balances out the oiliness of the fish.
|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.
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