Viñas de Anna Blanc de Blancs

• Vintage: 2023
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,5º

• Winery: Caves Codorniu
• Country: Spain
• D.O: D.O. Catalunya
• Varieties: Chardonnay, Moscatell
• Allergens: Sulphites

Colour

Bright golden yellow

AROMA:

Explosion of citrus aromas: lime, grapefruit, green apple, very light floral sensations, aromatic and intense, fruity wine character.

TASTE:

Fresh sensation at the beginning, a more voluminous passage through the mouth and a long and refreshing finish. The notes that we find in the nose are reproduced in the mouth, appearing in different parts of the route. First, the most citrus notes that bring freshness come out; More sweet notes appear in the middle, like sour jelly beans. It is persistent and its texture is suggestive.

It is the perfect complement to typical dishes containing white meat. fish, shellfish, rice and pasta. Also ideal for Asian cuisines such as Japanese and Thai, tempura, and grilled vegetables.

Codorniu's origins date back to 1551, when Jaume Codorníu already had presses and barrels of wine. It is the seventeenth oldest family business in the world, with more than 450 years of history. In 1659 the Codorníu family joined the Raventós family. In 1872 Josep Raventós produced the first sparkling wine using the traditional French method, using the traditional varieties of Penedès: Macabeo, Xarel.lo and Parellada.
In 1885 Manel Raventós decided that Codorníu would dedicate himself exclusively to the production of quality sparkling wines. Since then, all generations have been dedicated to the cultivation of the vine and the production of sparkling wines.

Elaboration:
Chardonnay grapes come from different plots, with different soils and exposures; the purpose is to achieve a mixture with several registers, which provide us with texture, body, freshness and sweetness. This differentiation allows us to achieve a wine with exceptional qualities while maintaining the expression of the fruit.
The grapes arrive at the winery at night, at low temperatures, to preserve the aromas of the variety and avoid unwanted oxidation. An immediate pressing is carried out and then, during 24 to 48 hours, proceed to a natural clarification at low temperature. Once the must is cleaned, it is transferred to a stainless steel tank with a cold system to carry out a controlled fermentation between 16º to 18º C. After the alcoholic fermentation, the different tanks are mixed according to the winemaker's indication to achieve the final drink.

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