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Characteristics of Gran Codorniu Gran Reserva Chardonnay
Gran Codorniu Gran Reserva Chardonnay is a cava produced by Codorniu near Costers del Segre in Cava.
Gran Codorniu Gran Reserva Chardonnay is made from the Chardonnay grape variety from a single estate called La Plata, a farm planted on clay loam soils, shallow and poor in organic matter. They are planted at 286 metres facing southwest, with a continental climate and influences from the Pyrenees, with large temperature contrasts.
The grapes have much concentration, aroma and flavour and a degree of acidity perfect for long aging.
Gran Codorniu Gran Reserva Chardonnay is produced in an artisanal way. Even in the vineyard, the grapes are classified into different lots, to be developed separately.
The harvest is done manually in small boxes of 15 kg, a first selection of grapes occurs from the vines.
The grapes are transported to the winery in refrigerated trucks. Once in the cellar, a second selection is made, and after cooling, they are pressed gently in a pneumatic presses.
The must is fermented in small tanks at 17 ° C. At the end of fermentation, different batches are tasted to form the final blend.
Gran Codorniu Gran Reserva Chardonnay is slowly aged at a constant temperature of 14 ° C, it is then aged in its bottle on its lees for more than 50 months. The bottles are manually moved to desks to direct the lees to the neck of the bottle, where they will be drawn to make the disgorgement.
A very elegant, lively, refreshing cava. Voted best cava in the world by the prestigious Decanter magazine.
Serve at 8ºC
Smoked dishes, Fish stew, Boullabaise, White roasted meat, Soupy rice, Risottos, Grilled seafood, Seafood in sauce, Fish rices
Tasting notes Gran Codorniu Gran Reserva Chardonnay
SightYellow straw coloured. A very fine and delicate bubble.NoseComplex nose, with a great presence of white fruits. Pear and apple with peaches and white flowers. Gradually there are memories of aging, dairy and some iodine notes.TasteA very intense cava in the mouth. Very friendly, balanced, velvety and elegant. A white fruit aftertaste, and iodine notes appear. Aftertaste is long and persistent.
Cava was born under the constant shadow of its French counterpart, Champagne. However, produced over 1,200km away and a gap of over 100 years, Cava was always going to be a completely different product, even if produced using the same method and and sometimes with the same varieties. Firstly the climate and soil have a profound impact on the yields, while the plant strains that thrive here and completely different to those in the Champagne region. Fortunately, as more winemakers are becoming convinced of this, they are producing Cavas with their own personality, showing off the art of the second fermentation in the bottle like no other wine region in the world.
Other cavas from the D.O. D.O. Cava
The origins of the company date back to the sixteenth century, when the family Codorniu (through Jaume Codorniu) held several presses and barrels. In 1659 the marriage occurs between Anna Codorniu, the last person in the family to bear the name, and Miquel Raventos, whose surname became part of the heirs of grupo.Al like other companies, with the drop in wine production the nineteenth century reoriented their production Codorniu cava. In 1872 Josep Raventos i Fatjó, after a trip to Champagne, begins producing the first bottles of champagne through a traditional method. At the end of the century is projected the construction of the new winery Codorniu (completed in 1915 designed by Puig i Cadafalch), begin exports to other countries such as Cuba and Argentina, and in 1897 gets to be one of the providers of the Royal House Spanish. In 1976 his winery was recognized as a National Historic-Artistic Monument. During the twentieth century the company managed to emerge as one of the leading brands of sparkling Spanish state.