Anna de Codorniu Brut is made from 70% Chardonnay, 10% Macabeo, Parellada 10% and 10% Reserve. Filtration of must and fermentation at 15-18ºC. Fermentation and ageing in the bottle in contact with yeasts.
Tasting notes: Straw yellow colour. Nose: notes provided by the unmistakable aromas of the Chardonnay variety but without masking the flavors of the other varieties, which provide their personal characteristics. Balance between acidity and sugar, making it suitable for the palates of brut lovers.
What the critics say...
Proensa Guide: 84 points(01/01/2008)
Evolution: short term. Gastronomy: Pasta salad, fish cake, fowl. 70 % Chardonnay, 10 % Macabeo, 10 % Parellada, 10 % Reserve wine. More structure in the mouth and aromatic shades. Long ageing in stackings memories well combined with ripe fruit and fresh herbaceous notes. Dry and tasty, soft, thin bubbles, fresh and wide. Service: 6ºC.
The imposing Codorníu winery buildings in Sant Sadurní d’Anoia were constructed between the end of the 19TH century and the beginning of the 20th (1895-1915). They were declared a Monument of Historical and Artistic Interest in 1976 and represent one of the most outstanding examples of winery... architecture designed specifically for the production and ageing of cava. The winery is not only an impressive architectural complex – it continues to be the neuralgic centre, and indeed symbol, of Codorníu’s tradition and values. The Penedès wine district, some 40 kilometres south of Barcelona where the Codorníu Cellars are located, represents more than 95% of total production of cava. The cava cellars of Sant Sadurní d’Anoia produce over 75% of the almost-200 million bottles produced annually by the sector. The individual cava characteristics derive from this celebrated area, to which we allude when describing classic viticulture and production. Cava production areas are also found in districts located in other Spanish regions, such as La Rioja, Aragon, Valencia and Badajoz.
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