Cava Anna of Codorniu Blanc De Blancs BRUT

This Anna Blanc de Blancs is a callback to the first Anna wine Codorniu made, back in 1984, and which proceeded to win over all the hostel businesses in the entire country. As it once did, it mixes the Chardonnay grape with all three of the most defining grape varieties of the Mediterranean Designation of Origin Cava: Macabeo, Xarel-lo, and Parelllada. A longer aging (over 12 months) compared to its predecessor rounds out this new cava, adding an extra touch of elegance to the original winning formula.
This new Anna Blanc de Blancs is a modern gastronome’s choice cava. Gastronome’s choice, because its make, based primarily on Chardonnay grapes, gives it a whole painter’s palette of aromas and creaminess that make it perfect to pair up with a wide variety of dishes, enjoyable from beginning to end of the menu. But also modern because, while respecting its subtle, feminine image, the new edition brings a revolutionary image shift. Its pearly white bottle with refined gold and gild finishes will surprise and delight in any fashionable ambiance.
VITICULTURE
The grapes that are used during the creation of the Codorniu Anna wines come from two separate areas. The Chardonnay grapes come from our own vineyards, located at the driest areas of the Cava DO Area – this helps the grape attain maximum concentration of sugar, minimal sourness, a much more whole body, and a greater intensity. Our farming system follows integrated production criteria, adapted to the production of sparkly wines. Harvest happens around mid-August, always at night so as to preserve maximum freshness and aroma and avoid spontaneous oxidation or fermentation.
The Xarel-lo, Macabeo and Parellada grapes, on the other hand, come from the Penedés area, where they are handpicked by our expert enologists, always seeking the perfect levels of sourness and freshness, and the floral and citric aromas that characterize these grapes varieties.
VINIFICATION
We plan the optimum harvest point for each individual grape variety. After de-stemming and pressing, we add specific yeasts to the grape juices, leaving them to ferment at a temperature between 15 and 17ºC. After all fermentations are done and the wines have been stabilized, they’re assembled and bottled together with the expedition liqueur. These bottles are then moved into the subterranean cava cellars (where the temperature remains constant at 17ºC) so they can undergo a second fermentation and a maturation process in contact with powdery yeasts. In total, the wine will spend a minimum of 12 months in the cellar, after which decanting and disgorgement starts. Once that is done, the expedition liqueur is properly rationed into the mix in order to give the cava the proper sugar content. Finally, the bottle is corked definitively, sealing it.
AGEING
Over 12 months in contact with powdery yeasts inside own bottle.
SENSORY NOTES
Sight: Bright yellow color with green tinges. Fine, persistent rosary-shaped bubbling.
Smell: Tropical fruit and citric touches can be felt, together with more complex aromas from the ageing process (toast, brioche) that enrichen the aromatic palette.
In Mouth: Once in the mouth, this cava is creamy, persistent, and ample-bodied. This makes it highly versatile, and valid to pair with a wide range of dishes.
PAIRING
Very versatile cava, a good ally when you need a wine that will complement a whole menu: entrees, fish, seafood, grilled meat, desserts…