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Codorníu Zero is a de-alcoholized sparkling wine that retains the freshness and fruity aromas characteristic of the airén grape with which it was made. Awarded a Gold Medal in 2020 at the international competition The Wines of the Year Competition, it is proof that zero and quality can go hand in hand.
Consumption features
Serving temperature
Consumption time
General features
Type of wine
Grape variety
100% Airén
Capacity (cl)
75
Alcohol content (% vol.)
<0.5
Labeling
Alcohol-free
General Information
Codorníu Zero is made from a selection of Airén grape variety wines subjected to an innovative dealcoholization process by vacuum distillation. This system allows the main aromas and characteristics of the wine to be preserved, maintaining the citrus and tropical fruit notes in the bubbles and achieving a tasting experience that captivates both the nose and the palate. Thanks to excellent raw materials and its careful production method, Codorníu Zero was awarded a Gold Medal in 2020 at the Finnish competition The Wines of the Year Competition, proving to the most skeptical that zero does not compromise quality.
The Grupo Codorníu has always been at the forefront of winemaking. Founded in 1872 by Josep Raventós, 18 generations have been part of the history of this family that, to this day, is a leader in the production of quality cavas and wines.
In the words of their oenologist Bruno Colomer, Codorníu Zero is ideal for toasting and a great companion to appetizers, seafood, fish, fruit or flower salads, vegetables, crudités, or desserts.
Tasting notes
Pale yellow color with fine bubbles.
On the nose, its fruity aromas with acidic notes of apple and tropical fruits stand out, blending with delicate hints of white flowers.
On the palate, it is a fresh and cheerful wine, with a grip.
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.