Anna de Codorníu, Blanc de Blancs

The grapes are destemmed and crushed to obtain the must. Using selected yeasts, the must ferments at a temperature between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines ar

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The grapes are destemmed and crushed to obtain the must. Using selected yeasts, the must ferments at a temperature between 15 ºC and 17 ºC. Once the fermentation process is complete and the wines are stabilised, blending takes place and the resulting wine is botted together with the liquer de tirage (a mixture of sugar and yeast). The bottles are stored in a underground cellars (at a constant temperature of 17 ºC), where a second fermentation occurs followed by a period of ageing in contact with yeast lees. In all, the wine spends at least 15 months on the lees.

After which riddling takes place (rotating the bottles to facilitate settling and subsequent elimination of the lees) and disgorging, when the deposits from second fermentation are extracted and the expedition liquer is added, a process that determines the cava’s residual sugars. Finally, the bottle is corked.