Codorniu Brut Pinot Noir
Tradition and innovation since 1551.
Codorníu is the story of a family that runs back to the XVI century. Backed by the work of 18 successive generations, Codorníu is the most longstanding family business in Spain and the 17th oldest in the world. In 1872 Josep Raventós became a pioneer in cava making when he crafted his first bottle of sparkling wine applying the traditional method.
The impressive Cavas Codorníu in Sant Sadurní d’Anoia, where Codorniu's cavas are made, were built in 1895 by Manuel Raventós, the heir and chief promoter of Codorníu; who hired the Catalan art nouveau architect, Josep Puig i Cadafalch, to enlarge the winery. It was declared Artistic Historical Site in 1976, and it is one of the most impressive examples of art nouveau architecture dedicated to making and aging cava.
Codorniu is not only the creator of cava but also a forerunner in the use of new varietals, aiming to honor their pioneering spirit. Their cavas have a common denominator: maximum quality, fresh and modern style, and focus on keeping the essence of each grape variety.
Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.
Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.