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Here’s everything you need to know about Codorníu wines




Codorníu is the oldest business in Spain and the 17th oldest in the world. Today, the Codorníu Raventós group has more than 3,000 hectares of vineyards, which makes it the largest vineyard owner in Europe. Its prestigious brands have received praise and awards around the world for expressing the best of their origins.


This commitment to quality has been the key to the master development of the Codorníu Raventós group. More than 500 years of history dedicated to creating wines and cavas of great value.


Before we go any further, here’s a list of Codorníu wines available at Park Street Gourmet Colombo and Negombo




How do they do it?


The Harvest

It starts at the end of summer. During the harvest, each plot and each variety is collected at its right moment of maturation. The earliest varieties, such as the Chardonnay are collected in the month of August, the traditional varieties in September.




Entry and pressing

The grapes arrive with maximum speed to our winery so that they do not lose their characteristics. Immediately, they are pressed slightly extracting only the most delicate aromas and flavors to obtain the flower must.




First fermentation

In Codorníu, each plot and each grape variety ferments separately. During the fermentation process, the flower must becomes a base wine, a young and very aromatic wine.




Coupage

The secret of cava is to find a perfect combination of base wines. With the work of the best tasters and winemakers we mix the different wines to achieve the most suitable combination for each cava. The result is added to the definitive bottle, from which it will not leave until the moment of being uncorked.




Second fermentation

A mixture of selected yeasts and sugar is added to the coupage to start a second fermentation in the same bottle, during which the bubbles appear naturally. This process is what is known as the traditional method. These bottles will rest in our centenary cellar without variations of light, temperature or humidity a minimum of 9 months so that our cava acquires its complexity and flavor so characteristic. In some cellars the aging period can reach be up to 36 months or more.




Removed and slaughtered

After breeding, the bottles are carefully rotated to guide the sediments of the yeasts towards the neck and extract them later. This is what is known as the degüello. 

Dosage  To add the final touch to our sparkling wines we add our own mix of cava and sugar, called expedition liquor, which will turn each cava into a Brut Nature, Brut or Semi-Dry. 

Sealed  We put each bottle on its own final cork and its label. The cava is ready to be enjoyed.




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