The grapes used in the production of Anna de Codorníu come from two very different growing areas. The Chardonnay comes from our own vineyards in Lleida, the most continental climate region in the DO Cava region, which gives the grapes optimal concentration, lower acidity, and greater body and intensity. Harvest takes place in mid-August and is always carried out at night to keep the grapes as fresh as possible, preserve their aromas, and prevent oxidation or spontaneous fermentation. The Xarello, Macabeo, and Parellada varieties come from vineyards selected in the Penedés region, where these varieties express their authentic character. The hot Mediterranean climate of the area allows for early ripening of the fruit and guarantees good acidity and freshness, accompanied by citrus and floral aromas.
After the grapes are pressed, the must is obtained. Selected yeast is then added, and the must ferments at a temperature between fifteen and seventeen degrees Celsius. Once the fermentation process is complete and the wines have stabilized, the blending process takes place, and the resulting wine is bottled along with the liqueur de tirage (a mixture of sugar and yeast). The bottles are stored in an underground cellar (at a constant temperature of seventeen degrees Celsius), where a second fermentation takes place, followed by a period of aging in contact with yeast lees. In total, the wine spends at least eighteen months on the lees.
The aroma reveals notes of green apple, ripe pear, and citrus peel. The taste is perfectly balanced, with ripe fruit notes of apple and gooseberry and a nice dose of minerals. This Anna de Codorniu Brut also has hints of mown grass, toast, and lime in the undertone. A truly superb Cava!
