Anna de Codorníu Brut
Spain, DO Cava
Chardonnay, Parellada, Xarel·lo, Macabeo
Description
Pale straw yellow, clean and brilliant. Fine bubbles with continuous beads and a persistent mousse.
On the nose it displays delicate aromas of tropical fruit such as pineapple as well as citrus, grapefruit and lime.
On the palate it is soft with elegant citrus notes. Well balanced and refreshing.
Awards
87 pts Guia Penin
Certifications
Alcohol
11.5%
Analytical data
dry
Soil Type
loam/ clay soils, chalky soils
Winemaker
Bruno Colomer
Viticulture
The grapes used in the production of Anna de Codorníu are sourced from two very different growing areas. The Chardonnay comes from our own vineyards located in the region with the most continental climate in D.O. Cava, in Lleida, which gives the grapes optimum concentration, lower acidity, and greater body and intensity. Harvest takes place towards the middle of August and is always carried out at night, so as to keep the grapes as fresh as possible, to retain aroma, and avoid oxidation or spontaneous fermentation.The Xarel·lo, Macabeo and Parellada varieties come from vineyards selected by our viticultural and winemaking teams in the Penedés area, where these varieties manifest their authentic character. The zone’s hot Mediterranean climate allows for earlier fruit ripening, and guarantees a good level of acidity and freshness accompanied by citrus and floral aromas.
Vinification
We plan the optimum moment for harvesting each variety. After destemming and pressing the grapes, we obtain the must. We add selected yeast and the must ferments at a temperature of between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines are stabilised, blending takes place and the resulting wine is bottled together with the liqueur de tirage (a mixture of sugar and yeast).The bottles are stored in underground cellars (at a constant temperature of 17 ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends at least 12 months on the lees, after which riddling takes place (rotating the bottles to facilitate agglutination and subsequent elimination of sediment) and disgorging, when the deposits from the second fermentation are extracted and the “licor de expedición” is added, a process that determines its brut dosage. Finally, the definitive cork is inserted into the bottle.
