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Label shown for illustration purposes.
Actual label may vary.

Cava Anna de Codorníu Brut NV

Cava Anna de Codorníu Brut NV

by Codorníu N/V

Producer : Codorníu

Region : Penedès (Spain), Spain (Spain)

Bottle Per Case : 12 x 750 ml

Food Pairing : Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat

Tasting Notes

Produced using the Tradtional Method of sparkling wine production, and aged for at least 15 months on lees, making this a Reserva Cava. Brilliant yellow colour with green reflections. Fine, persistent bubbles forming continuous beads. On the nose, it displays citrusy and tropical fruit notes along with more complex aging aromas (toast & brioche) that enrich the range of aromas. On the palate, it is creamy, wide and long-lasting. The result is a highly versatile wine, pairable with a great variety of food.

"Very elegant on the nose, there is just some brioche, almondine and grilled pineapple. The palate has a greater concentration of flavor, its lively bubbles driving roasted apple, buttered biscuit and underripe red plum. The long finish is pleasing."

93 points / Great Value - Ultimate Wine Challenge 2018


Bottles Per Case 12 Pack
Point Score 93
Bottle Size 750 ml
Producer Codorníu
Region Penedès (Spain), Spain (Spain)
Alcohol 11.5% alc./vol.
Style Sparkling
Vintage N/V
Farming Method Sustainable, Traditional
Grapes 70% Chardonnay, 15% Macabeo, 15% Parellada
Food Pairing Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
Descriptors Floral, Fruity
Wine Type Sparkling
Wood Presence Oaked
Body Medium
Price of Case $239.40

The Producer


Codorníu is the oldest and second-largest producer of Cava, the Spanish traditional method sparkling wine. Founded in 1551 near Barcelona, it is one of the oldest companies in Spain and one of the oldest wineries worldwide.

The Codorníu family’s wine business goes back to the middle of the 16th century. 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'Anoia were built on the orders of Manuel Raventós between the end of the 19th and the beginning of the 20th century (1895–1915). 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 modern installations and equipment.


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