Codorníu Mediterrania

Codorníu Mediterrania

8,49 £     per unit

Classification: Brut
Winery: Codorníu
Alcohol: 12 %
Variety: Parellada, Macabeo
Quantity: 75 cl

Winemaking We plan the optimum harvest time for each variety. The first to mature is the Macabeo (at the end of August), followed by the Xarel lo and finally, the Parellada (early October). The different dates of harvesting allow the entrance to the winery to take place step by step and that we can carry out the different vinification processes of each variety in a gradual way. Each variety will need different care: different fermentation temperatures, different racking, as well as different times in contact with the lees. In the winery we respect the terroir to the maximum, the origin of the vineyard: each variety brings different characteristics to the cava to achieve a balance in the final product. After destemming and pressing the grapes we obtain the musts. We add the selected yeasts and the musts ferment at a temperature between 15 ° C and 17 ° C. Once all the fermentations have been carried out and the wines stabilized, we carry out the assembly of these wines, bottling the resulting wine together with the tirage liqueur. The bottles pass to the underground cellars (at a constant temperature of 17 ° C) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. In total, the wine will spend a minimum of 9 months in the cellar, after which the removal takes place (decanting the bottles to facilitate the agglutination and subsequent elimination of sediments)

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