Cavas Codorníu Winery Guided Tours

About Cavas Codorníu Winery Guided Tours

Caves Codorníu is the oldest winery and family run business in Spain, being founded in 1551 and having over 450 years of history. Codorníu winery is the most visited wine cellar in Spain and the first to produce Cava (Spanish sparkling wine) in Catalonia.

Caves Codorníu History

• 1551: The Codorníu family already owned winemaking presses and barrels in Sant Sadurní d'Anoia.
• 1659: Codorníu's heiress, Anna, married Miquel Raventós, Joining two winemaking families. Their heirs took the Raventós name, but Anna's surname, Codorníu would go on to become a brand name.
• 1872: Josep Raventós became a pioneer in the production of cava, when he created the first bottle of Spanish sparkling wine by applying the traditional French method Méthode Champenoise of fermentation in the bottle using a blend of native grape varieties of Penedès: Xarel·lo, Macabeo and Parellada. The Codorníu brand is synonymous with Cava.
• 1895: Manuel Raventós i Domènech, the man who launched Codorníu on a large scale, hired the art nouveau architect Josep Puig i Cadafalch (a contemporary of Gaudí) to expand the winery. The surface buildings in a modernist style symbolise the "fruitful alliance between nature and human labour and is a homage in stone to the silence of cava".
• 1976: The modernist buildings are declared a Historical Artistic Monument representing one of the most impressive examples of architecture for cava making and cellaring.
• 1984: Codorníu introduces Chardonnay grape to Spain.
• 2002: Codorníu introduces Pinot Noir grape to Spain. (Chardonnay & Pinot Noir are both originally from Burgundy.)

Codorníu Cavas Aging Process

The bottles settle in the cellars for at least nine months. The different styles of cava depend on the period of ageing.

• Cava de Guarda: 9 to 12 months ageing
• Reserva: at least 18 months ageing
• Gran Reserva: at least 30 months ageing
• Cava de Paraje Calificado: at least 36 months ageing and from a single vineyard with special characteristics

Codorníu Underground Cavas

Beneath the modernist art nouveau Codorníu surface buildings is an underground labyrinth of brick lined cellars spread out over five floors. For over a century now the second fermentation and aging process is done in the cellars because of the constant cool temperature.

Codorníu Vineyards

Each grape variety is different and requires a specific climate and soil so Codorníu has three vineyard areas and uses sustainable viticultural techniques.

Penedès and Alt Camp:
• 2,000 hectares of calcareous clay and clay-loam soil at 250m to 500m altitude
• Xarel·lo, Macabeo, Parellada and Chardonnay grapes grown on 25 year old vines
• The Macabeo variety provides the cava with sweetness and perfume. It produces pale, light wines with notes of white fruit and balanced acidity
• Xarel·lo gives body and structure to the cava, creating aromatic, well-balanced and silky wines with good acidity
• Parellada adds delicacy and finesse to the cava, giving wines with delicate floral aromas and low levels of alcohol

Conca de Barberà:
• 35 hectares of calcareous alluvial and clay-loam soil in terraces at 350m to 700m altitude
• Pinot noir grapes grown on 35 year old vines
• Pinot Noir requires a cool climate and is difficult to grow because it is very sensitive to all kinds of issues
• Pinot Noir is used by Codorníu to make high quality rosé cavas and, since 2008 to make white cavas
• Highly aromatic providing surprising notes of red berry fruit, good acidity and plenty of body and structure making it ideal for cavas with some ageing

Costers del Segre:
• 1,000 hectares of Clay loam soil
• Chardonnay and Pinot Noir grapes grown on 15 year old vines at 250m to 300m altitude
• Chardonnay produces aromatic and well-structured cavas with a good structure, body and density as well as a long finish
• Chardonnay allows a fine mousse in the cavas. Young cavas benefit from the freshness of its fruity aromas
• for Reserva cavas it delivers a broad range of nuances from ageing, as well as retaining the typical fruit character
• It is an early budding variety, putting it at severe risk from frost

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