Gourmet cavas

For the elaboration of the cava, we select the best grapes from our plots and carry out a careful winemaking process so that the skin does not dye the must and at the same time obtain all the fruity and floral character of this variety.

WINE-making AND 1.ª FERMENTATION:
Soft and very fast extraction of 60 % of the must. Filtration of the must and fermentation between 15. and 18 ºC

2nd FERMENTATION AND AGING:
Fermentation and ageing in bottle in contact with yeasts, between 12 and 15 ° C, temperature of the cavas, until the moment of the degüelle, when the yeasts are expelled and the dispatch liqueur is added. Ageing in cavas from 18 to 24 months until degüelle.

Pairing
It is a cava where aromas from the grapes reign and therefore is an excellent companion of fish to Salt.
It is perfect with sushi and Carpaccio, and is also a good ally for appetizers and starters.
It is almost indispensable in the great celebrations. It is complemented very well with white fish and seafood such as lobster or Norway lobster.
These aromas are noticed again in the mouth, which shows a great body and remarkable freshness.
It is creamy, delicate and long on the palate.
Ideal to drink with desserts where the fruit is the protagonist.

production process
The process of grape cultivation requires care and attention throughout the cycle; to prevent the grapes from suffering from water stress, excessive exposure to the sun, as well as specific techniques of pruning, milling and care of the vineyard.
For this reason, Codorniu chose a suitable area for its cultivation, where the mild continental climate favours an optimal concentration of the fruit, a greater body and aromatic intensity.
The soils are Stony, avoid excessive vigor of the vineyard and provide mineral aromas.
The cultivation systems follow the Integrated Production criteria and are specially adapted to the production of foams.