Codorniu Cuvee Barcelona 1872 Reserva Brut – LIMITED SUPPLY 6 packs 

Thee Cuvée Barcelona is a special selection because it commemorates the year in which Josep Raventós, a descendant of Codorníu family, crafted the first bottle of Cava in 1872. It is further celebrated through the beautiful, eclectic bottle inspired by the stained glass windows of La Sagrada Família created by Gaudí. Truly a perfect addition to gatherings with loved ones or a tasteful gift for a host of a party that will bring elegance to any occasion.

On the nose you will experience aromas of apple, pear and citrus along with white flowers, and witness perfectly integrated bubbles that drape each glass with fine elegant mousse. The matching and expressively balanced mouthfeel is creamy and fresh. Please note, only 35 cases available.

Excluding Toronto, orders must be received before 9am on Wednesday for same week delivery.

Price: Case of 6 at $149.70 ($24.95 per bottle)

Drink: Now

Type: Sparkling, Brut

Accolades: Won bronze in its category at the Decanter World Wine Awards

Food Pairing: Cold entrées, brunch, oysters, assorted charcutière and cheeses such as Chorizo and Manchego, bread with tomato, sardines, snails, pasta with seafood, paella

Please call 416-463-4677 or email to order

The Cuvée Barcelona is made up of Macabeo, Xarel-lo and Parellada, local varietals that are carefully picked from the vineyards located in the Penedès region, not far from the coast. For this cava the Codorniu winemakers reproduced the same techniques used five decades ago. The fermentation temperature of the musts was strictly controlled using a system known as “capas” (layers). Fresh must was added to must undergoing fermentation to lower the temperature. The resulting changes in temperature improve the texture of the cava.

Historically, the must was fermented in cement tanks covered with ceramic tiles, cairons, and also in wooden kegs. Today these materials coexist with stainless steel vats, adding to the range of aromas and flavours of the base wine and subsequently of the final cava. Oak is used in the fermentation of the musts with the aim of obtaining wines with a more varietal character but without bringing out the toastiness. Once the final blend of the base wines has been defined, the wine is bottled along with the expedition liqueur (wine, sugar, clarifier and yeasts). The bottles are racked in the underground cavas where the second fermentation takes place followed by a period of aging in contact with the lees of the yeasts. The wine spends at least 9 months in the winery. Enough time to attain a balance between its fruity character, coming from the grapes, a richer expression contributed by the lees and the perfect integration of the carbonic gas throughout fermentation during cellaring.

To your next great glass,

Peter Wearing and Alida Di Placido
The Small Winemakers Collection

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