We plan the optimum harvest time for each varietal. The grapes are destemmed and then pressed to obtain the musts. We then add selected yeasts and the musts ferment at a temperature of 15° to 17°C. Once alI the fermentations have taken place and the wines have been stabilised they are then blended and the resulting wine is bottled along with the liqueur de tirage. The bottles are stored in our underground cellars (at a constant temperature of 17°C) where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. All in all, the wine is stored for a minimum of 9 months in the winery after which it is decanted and degorged. A dose of expedition liqueur is then added which determines the cava’s residual sugar content. Finally, the bottle is capped with a cork closure
The grapes used in making Codorníu Clásico basically come from the Cava Appellation’s most Mediterranean region where these local varietals attain their fulI typicity. They are grown on vine plots selected by our viticulture and winemaking teams throughout the year in order to continuously improve crops, monitor ripeness and determine the right moments for harvesting so that the grapes enter our winery in optimum condition, once they have been carefully and rapidly transported.