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Characteristics of Gran Codorniu Gran Reserva Xarel·lo
Gran Codorniu Gran Reserva Xarel·lo 2007 is one of the three limited edition varietal cavas by Codorníu. Each cava comes from a different estate, each one with a unique personality. Its 50 months ageing provide this cava with complexity and structure, but at the same time, it keeps the freshness and the fruity aromas typical of younger cavas.
The grapes used in its elaboration come from the property Viña La Nansa, whose vines are over 25 years old. Xarel·lo shows its aromatic potential through its fresh fruit touches (lemons, grapefruits and apples). Gran Codorniu Gran Reserva Xarel·lo 2007 is slowly aged at a constant temperature of 14ºC within the thick walls of the first cellar owned by Codorníu.
Serve at 8ºC
Baked white fish, Sushi, Soupy rice, Grilled white fish, Grilled seafood, Fish rices
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.