A perfect, balanced combination of the traditional Mediterranean varieties is expressed through Codorníu Extra Brut Nature Ecological Reserve Cava, a fresh, frothy, unctuous cava and a worthy heir of the history of cava and the Codorníu brand.
Consumption features
Serving temperature
General features
General Information
Codorníu Extra Brut Nature Ecological Reserve Cava is the perfect example of a cava produced with the traditional triad of Catalan varieties: Macebeo, Parellada and Xarel·lo. These grapes, selected from the most Mediterranean parts of the area, come together to give perfectly integrated aromas, textures and flavours that, complemented with 15 months' ageing of in stacks, result in an enveloping, elegant, evocative Reserve cava.
18 generations have already come and gone since Josep Raventós produced his first bottle of cava in 1872. From that moment, Codorníu's trajectory has been unstoppable, evolving with the times, adapting production to the new tastes of the market and always paying homage to traditional wine-making and the winery's history. The group, which has wineries in various denominations of origin, has consolidated itself as one of Spain's most important ambassadors for wine and cava.
This traditional Codorníu Extra Brut Nature Ecological Reserve Cava (D.O. Cava) is ideal to accompany a varied range of products: from cold meat and smoked appetisers to more elaborate dishes with white meat and fish.
Tasting notes
Visually it presents with a pale, straw-yellow colour, with fine, well-integrated bubbles.
On the nose it presents with the aromas of the selected varieties. Citric, almond flower and white fruit notes, perfectly integrated with a background of yeast and nuts from the ageing on lees it undergoes.
Very pleasant on the palate. The fine bubbles transmit a balanced freshness on their way through.
The winery
Located in Sant Sadurní d'Anoia, Codorníu is the oldest producer of cavas in Spain, with origins dating back five centuries. The company is the seed of one of the most important wine groups in Europe, with fifteen iconic wineries spread across Spain, Argentina, and California, as well as 3,000 hectares of owned vineyards. It is the second-largest cava producer in Spain, with an output of 45 million bottles. Until the Carlyle group acquired the majority of its shares in 2018, it was the oldest family-owned business in the country. Behind it stand 18 generations of a family of winemakers.
The modern history of Codorníu began in 1872, when Josep Raventós Fatjó, after a trip to the Champagne region, produced his first cava using three local grape varieties (macabeo, xarel.lo, and parellada) following the traditional or 'champenoise' method of double fermentation. Since then, Codorníu has been producing its cavas in a group of buildings declared a National Historic-Artistic Monument in 1976, designed in modernist style by architect Puig i Cadafalch. Codorníu exports nearly 45% of its production to almost a hundred countries worldwide.