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The Cordorníu family first began to produce wines back in 1551. The family name disappeared in the 1600s, though, when Anna Cordorníu married Miquel Raventós. Their descendant, Josep Raventós, clearly retained those centuries of wine knowledge in his veins when he pioneered the production of the first Spanish sparkling wines using traditional methods.
The company has been known for both its high-quality still and sparkling wines ever since. To commemorate the founding of this fine company, it has released Cordorníu 1551, in honour of the year that it all began. The inclusion of the three traditional varieties of cava grapes in this cava is a nod to the tradition that the house itself helped create. Macabeo offers soft fruit and Parellada adds elegance while Xarel·lo brings structure. The result is a beautifully straw-yellow Brut cava.
Celebrate the birth of a brand and the birth of cava itself with a bottle of this delightful release. Cordorníu 1551 is a wonderful addition to the fine line of products offered by the company. This sparkling wine is fresh and light enough to be enjoyed before a meal as a refreshing aperitif but also has enough personality to hold its own during a tapas course. Enjoy the taste of Cordorníu's centuries of achievement with a bottle of 1551 at your next special occasion.
Technical sheet · Codorniu 1551
Description · Codorníu
Codorniu 1551 (Chardonnay, Macabeo, Parellada and Xarel·lo)
TASTING NOTES :
- View: Codorniu 1551 is pale straw yellow color , with hints of chardonnay own .
- Nose: The aroma is a rare but achieved balance among three varieties so different that with an original balance , where the aromas of aging on the yeast , join lemon notes to soft touch of chardonnay , the subtlety of Parellada and complexity of xarel.lo.
- Mouth: The aftertaste is long and extremely broad tasting moments .
DEGREE OF ALCOHOL : 11.5 to 12 º C
TEMPERATURE: between 7 and 8 ° C.
PAIRING: Much appreciated from the appetizer to dessert, highlighting and cheese, and seafood dishes .
GRAPES : Chardonnay ( 30 % ) , Parellada ( 35 % ) xarel.lo ( 35 % ) .
WINEMAKING: prepared by a first rapid and smooth removal of 60% of the must. Later filtration occurs must and fermentation at 15-18 º C. Finally fermented and aged in bottle in contact with yeasts, between 12 and 15 ° C ( temperature of the caves ) to the time of disgorgement , when ejecting the yeast and add the liquor issue .
WINERY : Codorníu
Codorníu is the story of a wine-producing family that dates back to the 16th century. It is the story, therefore, of a region and its progress, of the people of an area, of their creative and innovative ability, and their talent for constant improvement. In 1872, Josep Raventós Fatjó - pioneer of...
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