Visita a les caves Codorníu

We visited the pre-historical and Bronze Age ruins in Olerdola during the morning. Then, we went to a restaurant, Font d'Aneus, nearby the Codorníu Cavas to have lunch. We ate a traditional Catalan menu all together. Mhh! A delicious meal! Fun and friends! To finish the day we visited the Cavas Codorníu and had a glass of CAVA!!!

Codorniu is situated in Sant Sadurní d'Anoia, a town of the south-east of Catalonia. Codorniu was built in 1551, where the tradition of wine and cava has been followed by seventeen generations. The cava was born in 1872 from Josep Reventós.

Making cava is a long and difficult process. Fristly we have to say there are different kinds of grape: Chardonnay, Parellada, Xarel·lo and Macabeo. The process of manufacturing starts with the grape harvest, it is produced between 20th of August and 30th of October. The second step of this manufacture is the grape press.It has to be unfermeted grape juice. Then it is filitered and it is cointained in a big fermenter tanks, with the suitable temperature.

With the fermentation, the unfermented grape juice passes to wine, which is the base of every "coupage" of Codorníu. With the 18 centigrade degrees during the fermentation, the own aromatics characteristics of every variety are conserved.

After the "coupage", the wine is bottled. The unfermented grape juice generates the second fermentation in the bottle, resting in the cavas. The wine becomes in cava. This process of making old spends from two to five years.

Finally, the cava after a process of moving round the bottle for the sediments of cava accumulled during two or five years, the cava is bottled to sell.

Go Back

Codorniu is situated in Sant Sadurní d'Anoia, a town of the south-east of Catalonia. Codorniu was built in 1551, where the tradition of wine and cava has been followed by seventeen generations. The cava was born in 1872 from Josep Reventós.
	Making cava is a long and difficult process. Fristly we have to say there are different kinds of grape: Chardonnay, Parellada, Xarel·lo and Macabeo. The process of manufacturing starts with the grape harvest, it is produced between 20th of August and 30th of October. The second step of this manufacture is the grape press.It has to be unfermeted grape juice. Then it is filitered and it is cointained in a big fermenter tanks, with the suitable temperature.
With the fermentation, the unfermented grape juice passes to wine, which is the base of every "coupage" of Codorníu. With the 18 centigrade degrees during the fermentation, the own aromatics characteristics of every variety are conserved.
	After the "coupage", the wine is bottled. The unfermented grape juice generates the second fermentation in the bottle, resting in the cavas. The wine becomes in cava. This process of making old spends from two to five years.
Finally, the cava after a process of moving round the bottle for the sediments of cava accumulled during two or five years, the cava is bottled to sell.