In our wineries, we produce wines and cavas that respect the soil. Brands that are faithful to our commitment to quality, to the regeneration of living soils, to environmental balance and biodiversity, social responsibility, innovation, and the longevity of the very legacy of this house, the oldest winemaking group in Spain.
Giving the soil its value means giving value to the grapes that grow in itIt means giving value to the hands that cultivate them and to the traditions of our profession, to the territory in which our vineyards are located and to the planet that hosts this territory.
Giving value to the land means giving value to the grapes that grow on it. It means giving value to the hands that cultivate it and to the tradition of the trade, to the territory in which our vineyards are located and to the planet that welcomes this territory.
Constant care of the vines is fundamental to ensure the good quality of the grapes and bring out the greatest potential of each vine. Operating in this way has been, and continues to be, our raison d'être since our origins.
We love the land.We don't just want to make wine, we aspire to continue regenerating the world through every bottle.
At Raventós Codorníu, we meticulously select the best grapes from our vineyards, ferment the must under optimal conditions and age the wine in oak or stainless steel barrels, taking care of every detail to ensure an unrivalled sensory experience.
The grapes are selected and harvested at the optimum moment of ripeness, which may vary according to the grape variety and the type of wine to be produced.
Destemming: The stems (stalks) are removed from the bunches to avoid bitter flavours.
Crushing: The grapes are gently crushed to release the juice and pulp.
Must: The grape juice obtained is called must.
Alcoholic fermentation: Natural or added yeasts convert the sugars in the must into alcohol and carbon dioxide.
For red wines, fermentation is carried out with the skins and seeds to extract colour and tannins.
For white wines, only the juice is pressed and fermented.
Temperature control: It is crucial to prevent fermentation from occurring too quickly or too slowly, and to preserve aromas.
After fermentation, the wine is pressed to separate the solids from the liquid.
Conversion of malic acid to lactic acid: Reduces wine acidity and adds complexity. It is common in red wines and some whites.
Clarification: Suspended particles are removed using clarifying agents such as egg whites, bentonite or gelatine.
Stabilization: The wine is treated to avoid precipitation and turbidity. This may include heat or cold treatments.
In oak barrels: Adds additional flavours and aromas such as vanilla, spices and toast. It can last from a few months to several years.
In stainless steel tanks: Preserves the fresh and fruity character of the wine.
Filtration: Removes any remaining impurities.
Bottling: The wine is bottled, corked and labelled.
Some bottles are kept for a period of time to develop more complexity before being released.
Finally, the wine is ready to be sold and enjoyed.
We perfect each step to offer a cava with delicate bubbles and unique character that celebrates tradition and excellence in every sip.
Grape harvest: The grapes (mainly Macabeo, Parellada and Xarel-lo) are harvested at optimum maturity. Other varieties such as Chardonnay and Pinot Noir can also be used.
Gentle pressing: The grapes are gently pressed to obtain the free-run juice, which is the highest quality juice. The skins and seeds are prevented from releasing bitter compounds.
Must fermentation: The must is fermented in stainless steel tanks at a controlled temperature to obtain the base wine. This process takes approximately 10-15 days.
Blending of base wines: Different base wines are blended to create the desired profile of the cava. This process is known as "coupage".
Addition of the liqueur de tirage: A mixture of base wine, sugar and yeast is added to the blended wine. The mixture is bottled and sealed with a cap.
Bottling: The bottles are laid down horizontally in the cellars to start the second fermentation.
Bottle fermentation: The yeasts convert the sugar into alcohol and carbon dioxide, creating the cava's characteristic bubbles.
Lees ageing: The cava is left in contact with the dead yeasts (lees) for a minimum of nine months to develop complexity and depth of flavour.
Bottle rotation: The bottles are placed in pupitres and rotated regularly to move the lees toward the neck of the bottle.
Removal of the lees: The neck of the bottle is frozen before being opened to expel the accumulated lees.
Sweetness adjustment: A small amount of wine and sugar (liqueur d'expédition) is added to adjust the sweetness level of the cava. This step determines whether the cava will be brut nature, extra brut, brut, dry, semi-dry or sweet.
Corking: the bottle is sealed using a special cava cork, which is secured in place with a metal cap and wire cage (muselet). It can also be protected with capsule made or aluminum or other materials.
Labelling: The bottles are labelled and prepared for sale.
Finally, the cava is ready to be sold and enjoyed.
Cool the bottle to below drinking temperature (0-5°C) so that it will be at the right temperature once served in the glass after handling.
Remove the upper part of the capsule using the easy-pull tape.
Untwist the wire so that the side loop is undone.
Place the bottle diagonally so that it does not point at any person or object before starting to remove the cork.
Hold the bottle with one hand while gently pulling the wire together with the cork with the other hand, using a firm and slow movement to facilitate smooth extraction.
Slightly tilt the glasses as you pour the cava into them to reduce the loss of gas.
Our winemaking expertise has led us to build wineries and brands in some of the world's most renowned wine regions and to have a commercial presence across more than 50 countries.
This is the story of 18 generations of a family of winemakers, of their progress, their convictions and their ability to dare to improve day after day. In 1872, Josep Raventós Fatjó produced the first bottle of cava by applying the traditional method to a blend of Penedès varieties: Macabeo, Xarel.lo and Parellada. Ever since that first innovation, 150 years ago, Codorníu has been developing cavas that it exports halfway around the world from its base in Sant Sadurní d'Anoia, in cellars designed by the architect Puig i Cadafalch that were declared a National Historic and Artistic Monument in 1976. We spend our lives talking about dreams, about all those things we haven't done yet, or a life we can only dream of. But our philosophy is that there is no better dream than daring to live one. #LETSCELEBRATE
It is the story of 18 generations of a family of winegrowers, of their progress, their convictions and their ability to dare to improve day by day. In 1872, Josep Raventós Fatjó made the first bottle of cava by applying the traditional method to the combination of the Penedès varieties: Macabeo, Xarello and Parellada. Since that first innovation, 150 years ago, Codorníu has developed cavas in its Sant Sadurní d'Anoia cellars, declared a National Historic-Artistic Monument in 1976, the work of the architect Puig i Cadafalch, which it exports to half the world. We spend our lives talking about dreams, about all those things we haven't done yet, or that life we only dream of. That is our philosophy, is there a better dream than daring to live it? #ViveUnaVidaQueQuierasCelebrar
