產區/Region： Cava D.O.
品種/Grapes： Macabeo, Xarel•lo and Parellada
酒質/Tasting Notes： Codorníu Clásico takes its name from the classic cava blend (Macabeo, Xarel•lo and Parellada) created by Josep Raventós in 1872. It is true to the style of the first cavas created by Codorniu and is an excellent choice for wine drinkers looking to discover a classic cava: one bursting with all of the aromas and flavours of the traditional cava varieties.
Its grapes are sourced from vineyards in the Mediterranean area of the cava region, where the local varieties can be found at their best.
This cava captures all the typical varietal characteristics of the local grape varieties: citrus, apple and white flowers together with subtle toasty aromas from 9 months’ lees ageing. Fresh, fruity, and well-balanced on the palate.
Very pale straw yellow. A fine elegant mousse. Prominent on the nose are the typical fruity aromas of these traditional varietals. A pleasant, fresh and balanced mouthfeel.
酒精濃度/ Alcohol： 11.5%
適飲溫度/ Serving temperature： 6-8°
建議搭配/ Food matches： 非常適合當作開胃酒，搭配乾燥水果或乾果、鹹派、什錦小點等。Ideal as an aperitif, accompanying dried fruits and nuts, savoury pies, assorted canapés, ets.
酒廠 winery 發表品酒心得
康德努酒莊隸屬於康德努集團，康德努集團可說是卡瓦氣泡酒的先鋒，早在16世紀初已經成立，最初以生產葡萄酒為主，直至1872年，才正式成功生產第一支卡瓦氣泡酒，終在1895年改以全力生產卡瓦氣泡酒為主，是西班牙兩大生產卡瓦氣泡酒的酒廠之ㄧ。 擁有460年以上的釀酒歷史，康德努集團不僅為歷史悠久的家族企業，更是西班牙栽種面積葡萄園最大的集團，總計種植面積超過3,000英畝，集團的葡萄園主要分布在D.O 卡瓦氣泡酒產區內。1872年，康德努是第一個將傳統香檳釀製法引進西班牙，進而開始生產名為「卡瓦」氣泡酒的集團。康德努集團釀造的酒款，60%以卡瓦氣泡酒為主，另外40%則為葡萄酒款，集團旗下品牌包括：Codorniu, Raimat, B.Bilbainas, Bach, Legaris, Scala Dei, Nuviana, Artesa, Septima, Abadia de Poblet。康德努集團始終秉持著三大信念：歷史、品質與創新。集團釀酒起源於1551年，歷經四個半世紀的傳承，奠基於悠久的歷史傳統，讓未來的發展更加穩固。集團更針對葡萄的栽種技術不斷研發，期望能提供更高品質的氣泡酒及葡萄酒。而不斷求新求變的精神，不但讓酒莊成為卡瓦氣泡酒的先驅，也成為第一家成功以黑皮諾葡萄品種釀造白卡瓦氣泡酒。
Codorníuis the world's largest producer of bottle-fermented sparkling wine made by the traditional champagne method, it was founded in Catalonia, Spain in 1551. It produces 60 million bottles annually. The Codorníu family’s wine business goes back to the middle of the 16th century. A document of that period states that the family had several machines and implements relating to the wine industry. In 1659 Anna Codorníu married Miquel Raventós and the families, each with a long wine tradition, were united. Years later, in 1872, Josep Raventós produced cava for the first time in Spain using the “Traditional Method” and established a completely new industry in the Alt Penedès region. The Codorníu cellars at Sant Sadurní d'Anoiawere built on the orders of Manuel Raventós between the end of the 19th and the beginning of the 20th century (1895-1915). He chose the renowned Catalán architect Josep Puig i Cadafalch, to design the facility. At that time Codorníu was producing about 100,000 bottles of cava per year, and the size of the new structure seemed overly grandiose. The location of the winery, then some distance from the road and the railway line, was also unusual for the time. Manuel Raventós, however, was insistent that the family winery should be close to the vineyard as he was aware that such proximity would be the key to improving the quality of the wines. Nowadays, Codorníu continues to control the production process of all its cavas from vineyard planting to finished product. The winery has the most modern installations and the very latest equipment.”
In 1976, the Codorníu cellars at Sant Sadurní d'Anoia were declared "a National Monument of Historical and Artistic Interest" by King Juan Carlos I.