Winery CodorníuCuvée 1872 Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Parellada and the Xarello.
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Cuvée 1872 Brut from the Winery Codorníu
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cuvée 1872 Brut of Winery Codorníu in the region of Cava is a with fine and regular bubbles.
Food and wine pairings with Cuvée 1872 Brut
Pairings that work perfectly with Cuvée 1872 Brut
Original food and wine pairings with Cuvée 1872 Brut
The Cuvée 1872 Brut of Winery Codorníu matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of catalan zarzuela, zakouski: russian appetizer or fish fillets in papillotes.
Discover the grape variety: Parellada
Lively, elegant whites with finely chiselled acidity and a light palate, with aromas of lemon, green apple, white flowers, fresh herbs and discreet mineral notes. Brings freshness and aromatic finesse to Cava DO blends (with macabeo and xarel-lo), defining the taut identity of Catalan sparkling wines. Also as light still whites in Penedès DO and Conca de Barberà DO. Native Catalan variety grown at altitude.
Last vintages of this wine
The best vintages of Cuvée 1872 Brut from Winery Codorníu are 0, 2011
Informations about the Winery Codorníu
The Winery Codorníu is one of of the world's great estates. It offers 157 wines for sale in the of Cava to come and discover on site or to buy online.
The wine region of Cava
Spain's star traditional-method sparkler, the Iberian equivalent of Champagne. Three Catalan grapes blended: Macabeo (apple, freshness), Xarel-lo (body and herbaceous notes), Parellada (elegance and floral finesse). Chardonnay and Pinot Noir also allowed. From fruit-driven Brut to Gran Reserva (30 months on lees) with brioche and toasted notes.
The word of the wine: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
