Both the Pinot Noir and Chardonnay grapes come from their own vineyards in Lleida, the region with the most continental climate in the DO Cava region. This location offers the grapes optimal concentration, lower acidity, and greater body and intensity. The grapes are harvested in mid-August and are always harvested at night to keep the grapes as fresh as possible, preserving their aromas and preventing oxidation or spontaneous fermentation.
The Chardonnay grapes are pressed and fermented at an average temperature of around sixteen degrees Celsius. The Pinot Noir grapes are left in contact with the skins for three to four hours. The pink-colored must is then filtered and begins fermentation at a controlled temperature. Once fermentation is complete and the wines are cleared, they are blended, and the resulting wine is bottled with licor de tiraje (a mixture of sugar and yeast). The bottles are stored in underground cellars (at a constant temperature of 17 degrees Celsius), where they undergo a secondary fermentation, followed by aging in contact with the lees. The wine remains in the cellar for a minimum of twelve months.
On the nose, this Anna de Codorniu rosé is refreshing with lovely nuances of red fruit like strawberry, raspberry, and cherry. It also offers soft hints of toast and cherry juice. The palate is perfectly rounded, very rich, with a lovely mousse and plenty of red fruit complemented by citrus.
